Sensory modifier compounds

ABSTRACT

A steviol glycoside composition having modified sensory attributes including reduced sweetness linger and/or increased sweetness intensity. The steviol glycoside composition comprises a steviol glycoside and a sensory modifier compound in an amount effective to modify the sensory attributes of the steviol glycoside.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a Continuation of U.S. patent application Ser. No. 16/374,422, filed Apr. 3, 2019, which is a Continuation of International Application No. PCT/US2018/054743, filed Oct. 5, 2018, which claims the benefit of U.S. Provisional Patent Application No. 62/569,279, filed Oct. 6, 2017, and U.S. Provisional Patent Application No. 62/676,722, filed May 25, 2018, each of which is incorporated by reference herein in its entirety.

FIELD

The present disclosure generally relates to steviol glycoside compositions with one or more sensory modifier compounds. The steviol glycoside compositions with the one or more sensory modifier compounds have modified sensory attributes. The present disclosure also discloses methods of making and using these steviol glycoside compositions comprising sensory modifier compositions.

BACKGROUND

Traditionally, sugars such as sucrose and fructose have been used to provide a sweetened taste to foods, beverages, pharmaceuticals, and oral hygiene/cosmetic products. While these sugars can provide a taste preferred by consumers, they are caloric. In the last decades, as consumers have become more conscious of caloric intake, there has been increased interest in reducing the amount of caloric sugars in products. One approach to reduce the amount of these sugars has been to replace caloric sugars with non-caloric sweeteners. Non-caloric sweeteners can provide a sweetened taste to foods, beverages, pharmaceuticals, and oral hygiene/cosmetic products without adding calories. Steviol glycosides are an example of high intensity non-caloric sweeteners that can provide a sweetened taste to products without adding calories.

Steviol glycosides are glycosides of steviol, a diterpene compound and are about 150 to 450 times sweeter than sugar. Examples of steviol glycosides are described in WO 2013/096420 (see, e.g., listing in FIG. 1 ); and in Ohta et. al., “Characterization of Novel Steviol Glycosides from Leaves of Stevia rebaudiana Morita,” J. Appl. Glycosi., 57, 199-209 (2010) (See, e.g., Table 4 at p. 204). Structurally, the diterpene glycosides are characterized by a single steviol backbone, and differ by the presence of carbohydrate residues at positions C13 and C19, as presented in FIGS. 2 a-2 k of PCT Patent Publication WO 2013/096420. Steviol glycosides can include one or more of dulcoside A, stevioside, steviolbioside, rubusoside and/or one or more of rebaudioside A, B, C, D, E, F, G, H, I, J, K, L, M, N, and/or O.

While steviol glycoside can provide a sweetened taste to products, there can be limitations to preparing products with steviol glycoside. In some cases, there may be sensory limitations to the use of steviol glycosides in products. For example, consumers may find that the sensory and temporal characteristics of steviol glycosides differ from those found in caloric sweeteners such as sugar, glucose, sucrose, and/or fructose. Consumers may experience different sensory characteristics with steviol glycoside such as reduced sweetness intensity, increased sweetness linger, increased bitterness, and other different tastes such as astringency, metallic taste, and other non-sugar characteristics. These sensory limitations can limit the use of steviol glycosides in products such as beverages including carbonated soda drinks, flavored waters, carbonated flavored waters, dry sweetener compositions, dry drink mixes, and concentrated liquid drink mixes. These sensory limitations can limit the use of steviol glycosides in other types of consumer products as well. These sensory limitations can become increasingly limiting as the concentration of steviol glycoside increases, limiting the use of steviol glycosides at higher uses, such as for no-calorie or full diet applications.

It is an object of the present disclosure to provide sensory modifier compounds for steviol glycoside compositions with modified sensory attributes, for example in the preparation of foods, beverages, pharmaceuticals, and oral hygiene/cosmetic products with steviol glycoside. It is also an object of the present disclosure to provide sensory modifier compounds isolated from botanical sources.

SUMMARY

One aspect provides a steviol glycoside composition with reduced sweetness linger, the composition comprising a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises at least one caffeic ester of quinic acid, caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, and/or isomers thereof, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger.

One aspect provides a steviol glycoside composition with reduced sweetness linger, the composition comprising a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises at least 15% dicaffeoylquinic acid, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger.

One aspect provides a steviol glycoside composition with reduced sweetness linger, the composition comprising a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger, wherein the composition comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.

One aspect provides a steviol glycoside composition with reduced sweetness linger, the composition comprising a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises a ferulic ester of quinic acid, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger.

One aspect provides a steviol glycoside composition with reduced sweetness linger, the composition comprising a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises at least one caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, and/or isomers thereof, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger. In some aspects, the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1, 2, or 3 units. In other aspects, the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score to below 3 units. In some aspects, the caffeic ester of quinic acid comprises at least one of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, or 4,5-dicaffeoylquinic acid. In other aspects, the ferulic ester of quinic acid comprises at least one of 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, or 4,5-diferuloylquinic acid. In some aspects, the caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid comprises rosmarinic acid. In other aspects, the caffeic acid ester of tartaric acid comprises cichoric acid.

One aspect provides a steviol glycoside composition with increased sweetness intensity, the composition comprising a steviol glycoside and a sensory modifier compound in an amount effective to increase sweetness intensity of the steviol glycoside, wherein the sensory modifier compound comprises at least one caffeic ester of quinic acid, ferulic ester of quinic acid, caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, and/or isomers thereof, wherein the amount effective to increase sweetness intensity comprises an amount effective to achieve an SEV of at least 10, wherein SEV is determined by at four least panelists trained against standard sucrose solutions of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% by weight concentration corresponding to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 SEV, and wherein the panelists determine SEV by comparison to the standard sucrose solutions while reference tasting the standard sucrose solutions as SEV is determined. In some aspects, the amount effective to increase sweetness intensity comprises an amount effective to achieve an SEV of at least 11, at least 12, or at least 13.

One aspect provides a method for reducing sweetness linger from a steviol glycoside in an edible composition the method comprising combining a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises at least one caffeic ester of quinic acid, caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, and/or isomers thereof, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger.

One aspect provides a method for reducing sweetness linger from a steviol glycoside in an edible composition the method comprising combining a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises at least 15% dicaffeoylquinic acid, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger.

One aspect provides a method for reducing sweetness linger from a steviol glycoside in an edible composition the method comprising combining a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises a caffeic ester of quinic acid, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger, wherein the composition comprises less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.

One aspect provides a method for reducing sweetness linger from a steviol glycoside in an edible composition the method comprising combining a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises a ferulic ester of quinic acid, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger.

One aspect provides a method for reducing sweetness linger from a steviol glycoside in an edible composition the method comprising combining a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside, wherein the sensory modifier compound comprises at least one caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, and/or isomers thereof, wherein the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger.

One aspect provides a method for increasing sweetness intensity of a steviol glycoside in an edible composition, the method comprising combining a steviol glycoside and a sensory modifier compound in an amount effective to increase sweetness intensity of the steviol glycoside, wherein the sensory modifier compound comprises at least one caffeic ester of quinic acid, ferulic ester of quinic acid, caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, caffeic acid ester of tartaric acid, and/or isomers thereof, wherein the amount effective to increase sweetness intensity comprises an amount effective to achieve an SEV of at least 10, wherein SEV is determined by at four least panelists trained against standard sucrose solutions of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% by weight concentration corresponding to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 SEV, and wherein the panelists determine SEV by comparison to the standard sucrose solutions while reference tasting the standard sucrose solutions as SEV is determined. In some aspects, the amount effective to increase sweetness intensity comprises an amount effective to achieve an SEV of at least 11, at least 12, or at least 13. In some aspects, the steviol glycoside and sensory modifier compound are added at the same time.

In some aspects, the composition comprises at least 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, 1000 ppm, 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, or 1600 ppm of the steviol glycoside. In other aspects, the composition comprises between 200 ppm and 1000 ppm of the steviol glycoside, between 400 ppm and 800 ppm of the steviol glycoside, or at least 100 ppm, 200 ppm, 300 ppm, 400 ppm, 500 ppm, 600 ppm, 700 ppm, 800 ppm, 900 ppm, 1000 ppm, 1100 ppm, 1200 ppm, 1300 ppm, 1400 ppm, 1500 ppm, or 1600 ppm of the sensory modifying compound. In other aspects, the composition comprises between 400 ppm and 800 ppm of the sensory modifying compound. In some aspects, composition comprises a 1:0.3 to 1:3 ratio or a 1:1 to 1:3 ratio by weight of steviol glycoside to sensory modifying compound. In other aspects, the composition has a pH of 1.7 to 4.0.

In some aspects, the steviol glycoside comprises rebaudioside M, D, and/or A. In some aspects, the selected sensory modifying compounds is prepared from a botanical source including, but not limited to yerba mate, rosemary, chicory, and/or stevia. In other aspects, the composition is an aqueous composition. In some aspects, the composition is a beverage.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 shows the total number of glycosides per steviol glycoside for Reb A, Reb D, Reb M, and OPS1-5.

FIG. 2 shows sweetness intensity for increasing concentrations of steviol glycoside and sensory modifier compound. SEV signifies sucrose equivalency value. SG signifies steviol glycoside. SE signifies sensory modifier compound.

FIG. 3 shows sweetness intensity for Reb A, Reb D, Reb M, and OPS1-5 for increasing concentrations of sensory modifier compound. SEV signifies sucrose equivalency value.

FIG. 4 shows sweetness intensity for steviol glycoside with increasing concentrations of different sensory modifier compounds. SEV signifies sucrose equivalency value.

FIG. 5 shows sweetness intensity of Reb M with increasing concentrations of sensory modifier compound. SEV signifies sucrose equivalency value.

FIG. 6 shows spikey/rounded quality of Reb A, Reb D, Reb M, and OPS1-5 for increasing concentrations of sensory modifier compound.

FIG. 7 shows spikey/rounded quality of Reb M for increasing concentrations of different sensory modifier compounds. QA backbone refers to sensory modifier compound with a quinic acid backbone. 3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifier compound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 8A shows spikey/rounded quality of Reb M with increasing concentrations of sensory modifier compound. Chlorogenic (QA backbone) refers to sensory modifier compound with a quinic acid backbone.

FIG. 8B shows spikey/rounded quality of Reb M with increasing concentrations of sensory modifier compound (quinic acid backbone) at a 1:1 ratio by weight of Reb M to sensory modifier compound. SE refers to sensory modifier compound with a quinic acid backbone.

FIG. 9 shows mouthfeel quality of Reb A, Reb D, Reb M, and OPS1-5 for increasing concentrations of sensory modifier compound.

FIG. 10 shows mouthfeel quality of Reb M for increasing concentrations of different sensory modifier compounds. QA backbone refers to sensory modifier compound with a quinic acid backbone. 3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifier compound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 11 shows mouthfeel quality of Reb M for increasing concentrations of sensory modifier compounds.

FIG. 12 shows sweetness linger of Reb A, Reb D, Reb M, and OPS1-5 for increasing concentrations of sensory modifier compound.

FIG. 13 shows sweetness linger of Reb M for increasing concentrations of different sensory modifier compounds. Tartaric backbone refers to sensory modifier compound with a tartaric acid backbone. QA backbone refers to sensory modifier compound with a quinic acid backbone. 3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifier compound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 14 shows sweetness linger of Reb M for increasing concentrations of sensory modifier compounds.

FIG. 15 shows bitterness of Reb A, Reb D, Reb M, and OPS1-5 for increasing concentrations of sensory modifier compound.

FIG. 16 shows bitterness of Reb M for increasing concentrations of different sensory modifier compounds. Tartaric backbone refers to sensory modifier compound with a tartaric acid backbone. QA backbone refers to sensory modifier compound with a quinic acid backbone. 3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifier compound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 17 shows bitterness of Reb M for increasing concentrations of sensory modifier compounds.

FIG. 18 shows off tastes of Reb A, Reb D, Reb M, and OPS1-5 for increasing concentrations of sensory modifier compound.

FIG. 19 shows off tastes of Reb M for increasing concentrations of different sensory modifier compounds. Tartaric backbone refers to sensory modifier compound with a tartaric acid backbone. QA backbone refers to sensory modifier compound with a quinic acid backbone. 3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifier compound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 20 shows off tastes of Reb M for increasing concentrations of sensory modifier compounds.

FIG. 21 shows astringency of Reb A, Reb D, Reb M, and OPS1-5 for increasing concentrations of sensory modifier compound.

FIG. 22 shows astringency of Reb M for increasing concentrations of different sensory modifier compounds. Tartaric backbone refers to sensory modifier compound with a tartaric acid backbone. QA backbone refers to sensory modifier compound with a quinic acid backbone. 3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifier compound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 23 shows astringency of Reb M for increasing concentrations of sensory modifier compound.

FIG. 24 shows botanical notes of Reb A, Reb D, Reb M, and OPS1-5 for increasing concentrations of sensory modifier compound.

FIG. 25 shows botanical notes of Reb M for increasing concentrations of different sensory modifier compounds. Tartaric backbone refers to sensory modifier compound with a tartaric acid backbone. QA backbone refers to sensory modifier compound with a quinic acid backbone. 3-(3,4-dihydroxyphenyl)lactic acid backbone refers to sensory modifier compound with a 3-(3,4-dihydroxyphenyl)lactic acid backbone.

FIG. 26 shows botanical notes of Reb M for increasing concentrations of sensory modifier compounds.

FIG. 27 shows overall sweetness quality preference for a range of concentrations of steviol glycoside and sensory modifier compounds. SG signifies steviol glycoside.

DETAILED DESCRIPTION

In some aspects, the disclosure relates generally to a steviol glycoside composition with reduced sweetness linger. In other aspects, the steviol glycoside composition with reduced sweetness linger comprises a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside. For example, a steviol glycoside composition with reduced sweetness linger can comprise a steviol glycoside and a sensory modifier compound in an amount effective to decrease sweetness linger of the steviol glycoside when compared to a sweetness linger of a corresponding steviol glycoside solution without sensory modifier compound. In other aspects, the disclosure relates generally to a steviol glycoside composition with increased sweetness intensity. In some aspects, the steviol glycoside composition with increased sweetness intensity comprises a steviol glycoside and a sensory modifier compound in an amount effective to increase sweetness intensity of the steviol glycoside. For example, a steviol glycoside composition with increased sweetness intensity can comprise a steviol glycoside and a sensory modifier compound in an amount effective to increase sweetness intensity of the steviol glycoside when compared to a sweetness intensity of a corresponding steviol glycoside solution without sensory modifier compound. The disclosure also relates generally to sensory modifier compounds and to steviol glycoside compositions with sensory modifier compounds. The steviol glycoside compositions with one or more sensory modifier compounds have modified sensory attributes.

In some aspects, a sensory modifier compound is a compound or composition that in certain amounts changes the sensory characteristics or sensory attributes of a sweetened consumable, e.g., a sweetener composition, a beverage, a food product, etc. Non-limiting examples of sensory characteristics that a sensory modifier can change include bitterness, sourness, numbness, astringency, metallic-ness, cloyingness, dryness, sweetness, temporal aspects of sweetness, as well as flavor notes, such as licorice, vanilla, prune, cotton candy, and molasses flavor notes. The sensory modifier may enhance a sensory characteristic, such as enhancing sweetness; may suppress a sensory characteristic, such as reducing bitterness; or may change the temporal aspects of a sensory characteristic, e.g., by reducing sweetness lingering. In some embodiments, the amount employed in a composition having a plurality of steviol glycosides and one or more sensory modifiers alters at least one sensory characteristic, e.g., the combination may have reduced bitterness or sweetness compared to one or more of the steviol glycosides in the composition, which resulting sensory characteristic in the composition is better than expected. In one embodiment, one or more sensory modifiers described herein, when present in a sweetener composition, beverage, food product, etc., provide for sensory modification when present at a level below a sweetening threshold.

The sweetness temporal profile of sucrose is deemed highly desirable. The sweetness of some non-nutritive sweeteners, including rebaudioside A, is deemed “sharper” than sucrose in that it has a slower sweetness onset, i.e., it reaches the peak sweetness more slowly and has a longer onset time. Such slow-onset sweeteners may also be referred to as “spiky”. Some non-nutritive sweeteners may have a sweetness that lingers longer than sucrose, i.e., the flavor takes longer to dissipate from peak sweetness to a level where sweetness is no longer perceived. A sweetener composition that has a sweetness temporal profile closer to that of sucrose is deemed more desirable.

Structurally, steviol glycosides comprise a steviol backbone and differ by the presence and arrangement of carbohydrate residues at the C13 and C19 positions of the steviol backbone. FIG. 1 shows the total number of glycosides per steviol glycoside for Reb A, Reb D, Reb M, and OPS1-5 (corresponding to compound 4 from WO2016100689). Not only do steviol glycosides differ structurally, but steviol glycosides can also vary in their sensory properties. For example, stevioside (comprising three glycosides) and rebaudioside A (comprising four glycosides) are found in greater abundance in stevia extracts and have particular sweetness attributes. Both stevioside and rebaudioside A add sweetness but can be perceived as comprising bitterness attributes, especially at higher concentrations. Rebaudioside A has bitterness attributes that increase with concentration and that can limit its use at higher concentrations (e.g. greater than 400 ppm).

Other steviol glycosides can comprise increased numbers of glycosides and are found in much lower abundance in stevia extracts. For example, minor steviol glycosides such as rebaudioside D (comprising five glycosides) and rebaudioside M (comprising six glycosides) are found in lower abundance in stevia extracts and comprise different sweetness attributes than the more abundant steviol glycosides. Some of the sweetness attributes of these minor steviol glycosides can be preferred to the major steviol glycosides. For example, rebaudioside D and rebaudioside M have reduced bitterness attributes compared to rebaudioside A. These reduced bitterness attributes of rebaudioside D and rebaudioside M permit a more favorable sensory experience and enable their use at higher concentrations. However, although bitterness is reduced in rebaudioside D and rebaudioside M, the perception of other sensory attributes can be increased. In particular, sweetness linger can be increased in these minor glycosides. Sweetness linger can be perceived as a sweetness that lingers in the mouth longer than what is expected with a comparable sugar solution. Sweetness linger of minor steviol glycosides can limit their use, especially at higher concentrations.

As described above, adding sensory modifier compounds can change the sensory attributes of a steviol glycoside composition. Moreover, sensory modifier compounds can modify sensory attributes associated with specific steviol glycosides. For example, sensory modifier compounds can surprisingly reduce sweetness linger in minor steviol glycosides such as rebaudioside D and rebaudioside M. By reducing sweetness linger, sensory modifier compounds can permit a more favorable sensory experience with minor steviol glycosides and allow for use of the minor steviol glycosides at higher concentrations. Therefore, the disclosed sensory modifier compounds can change sensory attributes associated with minor steviol glycosides.

In some aspects, minor steviol glycosides can also have specific sensory attributes related to sweetness intensity. Perceived sweetness intensity can be reported as SEV (sucrose equivalent value) with increasing sweetness intensity corresponding to higher SEV. A SEV of 1 corresponds to a 1% sucrose solution, a SEV of 2 corresponds to a 2% sucrose solution, and so on. While perception of sweetness intensity generally increases as the concentration of the minor steviol glycoside increases, the perceived sweetness intensity can reach a plateau despite increasing amounts of the minor steviol glycoside. For example, rebaudioside M reaches a sweetness intensity plateau of about SEV 11 at a concentration of about 800 ppm. Increasing the concentration of rebaudioside M beyond a concentration of 800 ppm does not increase SEV above 11. This sweetness intensity plateau can limit the use of minor steviol glycosides, especially where higher SEV is desired. The addition of sensory modifier compounds has been found to surprisingly increase the perceived sweetness intensity of minor steviol glycosides beyond the plateau normally observed and enable minor steviol glycosides to be used at higher concentrations than previously used. For example, by combining rebaudioside M with one or more sensory modifiers, sweetness intensities above SEV 11 can be achieved. Increasing concentrations of rebaudioside M with one or more sensory modifiers can achieve increasing sweetness intensities of up to about SEV 13 at about 1400 ppm of rebaudioside M. Therefore, the disclosed sensory modifier compounds can increase sweetness intensity associated with minor steviol glycosides above what can be perceived in the absence of sensory modifier compounds.

The composition can include one or more steviol glycosides. In some aspects, the term steviol glycoside refers to Rebaudioside A (RebA) (CAS #58543-16-1), Rebaudioside B (RebB) (CAS #58543-17-2), Rebaudioside C (RebC) (CAS #63550-99-2), Rebaudioside D (RebD) (CAS #63279-13-0), Rebaudioside E (RebE) (CAS #63279-14-1), Rebaudioside F (RebF) (CAS #438045-89-7), Rebaudioside M (RebM) (CAS #1220616-44-3), Rubusoside (CAS #63849-39-4), Dulcoside A (CAS #64432-06-0), Rebaudioside I (Rebl) (MassBank Record: FU000332), Rebaudioside Q (RebQ), Rebaudioside N (RebN), Rebaudioside O (RebO), 1,2-Stevioside (CAS #57817-89-7), 1,3-Stevioside (RebG), Steviol-1,2-Bioside (MassBank Record: FU000299), Steviol-1,3-Bioside, Steviol-13-O-glucoside (13-SMG), Steviol-19-O-glucoside (19-SMG), OPS1-5 (corresponding to compound 4 from WO2016100689), steviol glycosides with 1, 2,3, 4, 5, 6, 7, 8, 9, 10 or more glycosides, and isomers thereof. See FIG. 1 ; see also, Steviol Glycosides Chemical and Technical Assessment 69th JECFA, 2007, prepared by Harriet Wallin, Food Agric. Org.

Exemplary steviol glycosides can include rebaudioside M, rebaudioside D, rebaudioside A, and OPS1-5. In some aspects, one or more of the steviol glycosides are produced by fermentation by an engineered microorganism. For example, rebaudioside D and M can be produced by an engineered organism and then isolated to produce a steviol glycoside composition of primarily rebaudioside D and rebaudioside M as the predominant steviol glycoside species. Rebaudioside D and M can also be produced enzymatically from plant-derived steviol glycosides and further isolated.

In other aspects, the steviol glycoside composition can comprise rebaudioside D and rebaudioside M in an amount greater than other steviol glycosides. In some aspects, one or more of the steviol glycosides are isolated from Stevia rebaudiana.

In some aspects, the composition can optionally be described in terms of amounts of rebaudioside M and rebaudioside D. For example, rebaudioside M and rebaudioside D can be present in the composition in a total amount of about 80% (wt) or greater (RM80), 90% (wt) or greater (RM90), 95% (wt) or greater (RM95), or 99% (wt) or greater of a total amount steviol glycosides in the composition. Rebaudioside M can be the predominant steviol glycoside in the composition, and can be present, for example, in an amount in the range of about 50% to about 95%, about 70% to about 90%, or about 75% to about 85% of the total amount steviol glycosides in the composition. Rebaudioside D can be in an amount less than Rebaudioside M, such as in an amount in the range of about 5% to about 25%, about 10% to about 20%, or about 10% to about 15% of the total amount steviol glycosides in the composition. For example, the composition can comprise mostly rebaudioside M and/or D and can include one or more of rebaudioside A, rebaudioside B, or stevioside in an amount of about 5% (wt) or less, about 2% (wt) or less, or about 1% (wt) or less, of a total amount steviol glycosides in the composition.

The amount of steviol glycosides in the composition with can vary. Steviol glycosides can be present in the composition in any amount desired for the particular use. For example, steviol glycosides can be present in the composition at a total steviol glycoside concentration from about 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000 ppm. In some aspects, steviol glycosides can be present in the composition at a total steviol glycoside concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In some aspects, steviol glycosides can be present in the composition at a total steviol glycoside concentration of or greater than about 10, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 ppm. In some aspects, steviol glycosides can be present in the composition at a total steviol glycoside concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, steviol glycosides can be present in the composition at a total steviol glycoside concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, steviol glycosides can be present in the composition at a total steviol glycoside concentration from about 400 ppm to about 800 ppm. Unless otherwise expressly stated, ppm is on a by weight basis.

The amount of an individual steviol glycoside species in the composition can vary. For example, an individual steviol glycoside species can be present in the composition at a concentration from about 1 ppm to about 1000 ppm or from about 1 ppm to about 2000 ppm. In some aspects, an individual steviol glycoside species can be present in the composition at a concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. Unless otherwise expressly stated, ppm is on a by weight basis.

The amount of an individual steviol glycoside species in the composition can vary. For example, RebA can be present in the composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, RebA can be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, RebA can be present in the steviol glycoside composition at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects, RebA can be present in the composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, RebA can be present in the composition at a concentration from about 400 ppm to about 800 ppm.

The amount of an individual steviol glycoside species in the composition can vary. For example, RebM can be present in the composition at a concentration from about 1 ppm to about 1400 ppm. In some aspects, RebM can be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, RebM can be present in the steviol glycoside composition at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects, RebM can be present in the composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, RebM can be present in the composition at a concentration from about 400 ppm to about 800 ppm.

The amount of an individual steviol glycoside species in the composition can vary. For example, OPS1-5 can be present in the composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, OPS1-5 can be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, OPS1-5 can be present in the steviol glycoside composition at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects, OPS1-5 can be present in the composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, OPS1-5 can be present in the composition at a concentration from about 400 ppm to about 800 ppm.

In some aspects, the sensory modifier compound comprises one or more compounds selected from the list consisting of a quinic acid, caffeic acid, ferulic acid, sinapic acid, p-coumaric acid, an ester of quinic acid, an ester of caffeic acid, an ester of ferulic acid, an ester of sinapic acid, an ester of p-coumaric acid, an ester of caffeic acid and quinic acid, an ester of caffeic acid and quinic acid comprising a single caffeic acid moiety, an ester of caffeic acid and quinic acid comprising more than one caffeic acid moiety, an ester of ferulic acid and quinic acid, an ester of ferulic acid and quinic acid comprising a single ferulic acid moiety, an ester of ferulic acid and quinic acid comprising more than one ferulic acid moiety, an ester of sinapic acid and quinic acid, an ester of sinapic acid and quinic acid comprising a single sinapic acid moiety, an ester of sinapic acid and quinic acid comprising more than one sinapic acid moiety, an ester of p-coumaric acid and quinic acid, an ester of p-coumaric acid and quinic acid comprising a single p-coumaric acid moiety, an ester of p-coumaric acid and quinic acid comprising more than one p-coumaric acid moiety, a caffeic ester of 3-(3,4-dihydroxyphenyl)lactic acid, a caffeic acid ester of tartaric acid, and/or isomers thereof.

In some aspects, the sensory modifier compound comprises one or more compounds selected from the list consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, 3-O-feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,4-diferuloylquinic acid, 1,5-diferuloylquinic acid, 4,5-diferuloylquinic acid, rosmarinic acid, cichoric acid, caftaric acid, monocaffeoyltartaric acid, dicaffeoyltartaric acid and salts and/or isomers thereof.

In some aspects, the sensory modifier compound comprises one or more compounds selected from the list consisting of chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, 3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, rosmarinic acid, cichoric acid, caftaric acid, monocaffeoyltartaric acid, dicaffeoyltartaric acid and salts and/or isomers thereof.

Caffeic acid has the structure:

Ferulic acid has the structure:

p-Coumaric acid has the structure:

Sinapic acid has the structure:

Quinic acid has the structure:

3-(3,4-dihydroxyphenyl)lactic acid has the structure:

Tartaric acid has the structure:

Examples of the esters of the various acids contemplated herein include the ester of caffeic acid and quinic acid, which includes monocaffeoylquinic acids (e.g., chlorogenic acid, neochlorogenic acid, and cryptochlorogenic acid), and dicaffeoylquinic acids (e.g., 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid), and salts thereof:

Examples of the esters of the various acids contemplated herein include the ester of caffeic acid and tartaric acid, which includes cichoric acid (or chicoric acid) having the structure:

Examples of the esters of the various acids contemplated herein include the ester of caffeic acid and 3-(3,4-dihydroxyphenyl)lactic acid including, for example, rosmarinic acid, which has the structure:

Each of the caffeic acid, monocaffeoylquinic acids, dicaffeoylquinic acids, rosmarinic acid, and cichoric acid can be considered weak acids and can each exist in at least one of their conjugate acid form, conjugate base form (e.g., in their salt form), and mixed conjugate acid-conjugate base form, wherein a fraction (e.g., mole fraction) of the compounds exist in the conjugate acid form and another fraction exist in the conjugate base form. The fraction of conjugate acid form to conjugate base form for the caffeic acid, monocaffeoylquinic acids, dicaffeoylquinic acids rosmarinic acid, and cichoric acid will depend on various factors, including the pKa of each compound and the pH of the composition.

Examples of salts of caffeic acid, monocaffeoylquinic acids, dicaffeoylquinic acids, rosmarinic acid, and cichoric acid include, but are not limited to, quaternary ammonium, sodium, potassium, lithium, magnesium, and calcium salts of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids, and the like.

In some aspects, the sensory modifier compound can be enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. The term “enriched” refers to an increase in an amount of one of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids relative to one or more other compounds that are present in the sensory modifier compound. A sensory modifier compound that is enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids can modify the sensory attributes of a steviol glycoside composition.

In some aspects, a sensory modifier compound enriched for one or more dicaffeoylquinic acids can modify the sensory attributes of a steviol glycoside composition. A sensory modifier compound that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more dicaffeoylquinic acids. In other aspects, a sensory modifier compound that is enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof.

The amount of sensory modifier compound in the composition with can vary. Sensory modifier compound can be present in the composition in any amount desired for the particular use. For example, sensory modifier compound can be present in the composition at a total concentration from about 1 ppm to about 1000 ppm, or from about 1 ppm to about 2000 ppm. In some aspects, sensory modifier compound can be present in the composition at a total concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. In some aspects, sensory modifier compound can be present in the composition at a total concentration of or greater than about 10, 100, 200, 300, 400, 500, 600, 700, 800, 900, 1000, 110, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, or 2000 ppm. In some aspects, sensory modifier compound can be present in the composition at a total concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, or 900 ppm to about 1000 ppm. In some aspects, sensory modifier compound can be present in the composition at a total concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, sensory modifier compound can be present in the composition at a total concentration from about 400 ppm to about 800 ppm. Unless otherwise expressly stated, ppm is on a by weight basis.

In some aspects, the amount of sensory modifier compound effective to increase sweetness intensity can be determined by panel testing with trained panelists. For example, sweetness linger can be determined by the following test: Solutions were prepared by dissolving steviol glycosides and sensory modifier compounds into reverse osmosis water at the indicated concentrations and/or ratios. Solutions were tested by a panel of at least four individuals that are highly-trained in tasting steviol glycoside solutions. The highly-trained panelists were trained against a standard range of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% sucrose solutions corresponding to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 SEV. To test each solution, the highly-trained panelists dispensed approximately 2 mL of each solution into their own mouths by transfer pipet, dispersed the solution by moving their tongues, and recorded an SEV value for each solution based on comparison to the 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% sucrose solutions. Between tasting solutions, the panelists were able to cleanse their palates with water. The panelists also were able to reference taste ad libitum the standard range of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% sucrose solutions between tasting test solutions to ensure accurate correlation of their recorded SEV values with the standard sucrose solutions. For sweetness intensity, the panelists focused on, and only recorded, the sweetness intensity in SEV that they tasted while disregarding other attributes of the solution. At the highest concentrations of steviol glycoside and sensory modifier compound, the panelists found other attributes to be highly noticeable, but recorded the isolated sweetness intensity for each solution despite these other attributes. Exemplary tests are described below in Example 1.

In some aspects, an amount effective to increase sweetness intensity of the steviol glycoside comprises an amount effective to achieve an SEV of at least 10, wherein SEV is determined by at four least panelists trained against standard sucrose solutions of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% by weight concentration corresponding to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 SEV, and wherein the panelists determine SEV by comparison to the standard sucrose solutions while reference tasting the standard sucrose solutions as SEV is determined. In other aspects, an amount effective to increase sweetness intensity of the steviol glycoside comprises an amount effective to achieve an SEV of at least 11, at least 12, or at least 13.

In some aspects, the amount of sensory modifier compound effective to sweetness linger can be determined by panel testing with trained panelists. For example, sweetness linger can be determined by the following test: For other sweetness attributes, the solutions were tested by a panel of at least four individuals that are highly-trained in tasting steviol glycoside solutions. The highly-trained panelists used a roundtable methodology to assess each sweetness attribute. To test each solution, the highly-trained panelists dispensed approximately 2 mL of each solution into their own mouths by transfer pipet, dispersed the solution by moving their tongues, and recorded a value for the particular sweetness attribute being tested. Between tasting solutions, the panelists were able to cleanse their palates with water. For each sweetness attribute, the panelist agreed on a descriptive scale with relative intensities assigned for each sweetness attribute and then recorded the values for each sweetness attribute against this. For example, this roundtable assessment of sweetness linger assigned a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger. Roundtable assessment of sweetness linger assigned a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme). Roundtable assessment of rounded assigned a scale of 0 to 3 with a score of 0 indicating spikey and a score of 3 indicating desirable rounded (0=none, 1=mostly spikey, some rounded, 2=mostly rounded, some spikey, 3=rounded). Roundtable assessment of mouthfeel assigned a scale of 0 to 2 with a score of 0 indicating water and a score of 2 indicating syrupy (0=water, 1=sucrosey, 2=syrupy). Roundtable assessment of bitterness assigned a scale of 0 to 6 with a score of 0 indicating no bitterness and a score of 6 indicating extreme sweetness linger (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme). Roundtable assessment of off tastes assigned a scale of 0 to 6 with a score of 0 indicating no bitterness and a score of 6 indicating extreme off tastes (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme). Roundtable assessment of astringency assigned a scale of 0 to 6 with a score of 0 indicating no astringency and a score of 6 indicating extreme astringency (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme). Roundtable assessment of botanical notes assigned a scale of 0 to 5 with a score of 0 indicating no botanical notes and a score of 5 indicating strong (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong). Exemplary tests are recorded below in Example 1.

In some aspects, the amount of sensory modifier compound effect to decrease sweetness linger can be the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, wherein a sweetness linger score is determined by at least four panelists trained in tasting steviol glycoside solutions using a roundtable methodology using a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger. In other aspects, the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score by at least 1 unit, 2 units, 3 units, 4 units, 5 units, or 6 units. In other aspects, the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score to below 5, 4, 3, 2, or 1 unit(s). In some aspects, the amount effective to decrease sweetness linger comprises an amount effective to reduce a sweet linger score to zero.

The amount of an individual sensory modifier compound species in the composition can vary. For example, an individual sensory modifier compound species can be present in the composition at a concentration from about 1 ppm to about 1000 ppm or from about 1 ppm to about 2000 ppm. In some aspects, an individual sensory modifier compound species can be present in the composition at a concentration from about 100 ppm to about 2000 ppm, about 200 ppm to about 2000 ppm, 300 ppm to about 2000 ppm, 400 ppm to about 2000 ppm, 500 ppm to about 2000 ppm, 600 ppm to about 2000 ppm, 700 ppm to about 2000 ppm, 800 ppm to about 2000 ppm, 900 ppm to about 2000 ppm, or 1000 ppm to about 2000 ppm. Unless otherwise expressly stated, ppm is on a by weight basis.

The amount of an individual sensory modifier compound species in the composition can vary. For example, monocaffeoylquinic acid can be present in the composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid can be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, monocaffeoylquinic acid can be present in the steviol glycoside composition at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects, monocaffeoylquinic acid can be present in the composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, monocaffeoylquinic acid can be present in the composition at a concentration from about 400 ppm to about 800 ppm.

The amount of an individual sensory modifier compound species in the composition can vary. For example, dicaffeoylquinic acid can be present in the composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, dicaffeoylquinic acid can be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, dicaffeoylquinic acid can be present in the steviol glycoside composition at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects, dicaffeoylquinic acid can be present in the composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, dicaffeoylquinic acid can be present in the composition at a concentration from about 400 ppm to about 800 ppm.

The amount of an individual sensory modifier compound species in the composition can vary. For example, rosmarinic acid can be present in the composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, rosmarinic acid can be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, rosmarinic acid can be present in the steviol glycoside composition at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects, rosmarinic acid can be present in the composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, rosmarinic acid can be present in the composition at a concentration from about 400 ppm to about 800 ppm.

The amount of an individual sensory modifier compound species in the composition can vary. For example, cichoric acid can be present in the composition at a concentration from about 1 ppm to about 1000 ppm. In some aspects, cichoric acid can be present in the composition at a concentration from about 100 ppm to about 1000 ppm, about 200 ppm to about 1000 ppm, 300 ppm to about 1000 ppm, 400 ppm to about 1000 ppm, 500 ppm to about 1000 ppm, 600 ppm to about 1000 ppm, 700 ppm to about 1000 ppm, 800 ppm to about 1000 ppm, 900 ppm to about 1000 ppm. In some aspects, cichoric acid can be present in the steviol glycoside composition at a concentration of or greater than about 10, 50, 100, 200, 300, 400, 500, 600, 700, 800, 900, or 1000 ppm. In some aspects, cichoric acid can be present in the composition at a concentration from about 100 ppm to about 800 ppm, about 200 ppm to about 800 ppm, 300 ppm to about 800 ppm, 400 ppm to about 800 ppm, 500 ppm to about 800 ppm, 600 ppm to about 800 ppm, or 700 ppm to about 800 ppm. In some aspects, cichoric acid can be present in the composition at a concentration from about 400 ppm to about 800 ppm.

In some aspects, the sensory modifier compound may be isolated from botanical sources. Various botanical sources comprise sensory modifier compounds and sensory modifier compounds can be isolated from these botanical sources. Some examples of botanical sources from which sensory modifier compounds can be isolated include eucommoia ulmoides, honeysuckle, Nicotiana benthamiana, artichoke, Stevia rebaudiana, monkfruit, coffee, coffee beans, green coffee beans, tea, white tea, yellow tea, green tea, oolong tea, black tea, red tea, post-fermented tea, bamboo, heather, sunflower, blueberries, cranberries, bilberries, grouseberries, whortleberry, lingonberry, cowberry, huckleberry, grapes, chicory, eastern purple coneflower, echinacea, Eastern pellitory-of-the-wall, Upright pellitory, Lichwort, Greater celandine, Tetterwort, Nipplewort, Swallowwort, Bloodroot, Common nettle, Stinging nettle, Potato, Potato leaves, Eggplant, Aubergine, Tomato, Cherry tomato, Bitter apple, Thorn apple, Sweet potato, apple, Peach, Nectarine, Cherry, Sour cherry, Wild cherry, Apricot, Almond, Plum, Prune, Holly, Yerba mate, Mate, Guayusa, Yaupon Holly, Kuding, Guarana, Cocoa, Cocoa bean, Cacao, Cacao bean, Kola nut, Kola tree, Cola nut, Cola tree, Ostrich fern, Oriental ostrich fern, Fiddlehead fern, Shuttlecock fern, Oriental ostrich fern, Asian royal fern, Royal fern, Bracken, Brake, Common bracken, Eagle fern, Eastern brakenfern, Clove, Cinnamon, Indian bay leaf, Nutmeg, Bay laurel, Bay leaf, Basil, Great basil, Saint-Joseph's-wort, Thyme, Sage, Garden sage, Common sage, Culinary sage, Rosemary, Oregano, Wild marjoram, Marjoram, Sweet marjoram, Knotted marjoram, Pot marjoram, Dill, Anise, Star anise, Fennel, Florence fennel, Tarragon, Estragon, Mugwort, Licorice, Liquorice, Soy, Soybean, Soyabean, Soya vean, Wheat, Common wheat, Rice, Canola, Broccoli, Cauliflower, Cabbage, Bok choy, Kale, Collard greens, Brussels sprouts, Kohlrabi, Winter's bark, Elderflower, Assa-Peixe, Greater burdock, Valerian, and Chamomile.

Some botanical sources may produce sensory modifier compounds that are enriched for one or more of caffeic acid, monocaffeoylquinic acids, and dicaffeoylquinic acids. For example, sensory modifier compounds isolated from yerba mate plant (Ilex paraguariensis) are enriched for monocaffeoylquinic and dicaffeoylquinic acids. In other aspects, sensory modifier compounds isolated from yerba mate plant that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof. For example, sensory modifier compounds isolated from other botanical sources can be enriched for dicaffeoylquinic acids. In other aspects, sensory modifier compounds isolated from other botanical sources that are enriched for dicaffeoylquinic acids can comprise 10% or more, 15% or more, 20% or more, 25% or more, 30% or more, 35% or more, 40% or more, 45% or more, or 50% or more, 60% or more, 70% or more, or 80% or more, or 90% or more of a combination of one or more of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid, and salts thereof.

In some aspects, the sensory modifier compound can be a blend of sensory modifier compound isolated from more than one botanical source.

In some aspects, the composition having steviol glycoside and sensory modifier compound does not include certain compound above a certain cutoff wt %. For example, the composition can comprise less than 0.3% (wt) of malonate, malonic acid, oxalate, oxalic acid, lactate, lactic acid, succinate, succinic acid, malate, or malic acid; or less than 0.05% (wt) of pyruvate, pyruvic acid, fumarate, fumaric acid, tartrate, tartaric acid, sorbate, sorbic acid, acetate, or acetic acid; or less than about 0.05% (wt) of chlorophyll.

In some aspects, the composition having the steviol glycoside and sensory modifier compound, also contain one or more additional non-steviol glycoside sweetener compound(s). The non-steviol glycoside sweetener compounds can be any type of sweetener, for example, a sweetener obtained from a plant or plant product, or a physically or chemically modified sweetener obtained from a plant, or a synthetic sweetener.

For example, exemplary non-steviol glycoside sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., a-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio-oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galacto-oligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero-oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffinose, rhamnose, ribose, sucralose, isomerized liquid sugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup and combinations thereof. D- or L-configurations can be used when applicable.

The steviol glycoside and carbohydrate sweetener may be present in any weight ratio, such as, for example, from about 1:14,000 to about 100:1, such as, for example, about 1:100. Carbohydrates are present in the sweetener composition in an amount effective to provide a concentration from about 100 ppm to about 140,000 ppm when present in a sweetened composition, such as, for example, a beverage.

In other aspects, the sweetener composition including the steviol glycoside and sensory modifier compound, additionally include one or more synthetic sweeteners. In one embodiment, a synthetic has a sweetness potency greater than sucrose, fructose, and/or glucose, yet has less calories than sucrose, fructose, and/or glucose. Exemplary synthetic non-steviol glycoside sweeteners include sucralose, potassium acesulfame, acesulfame acid and salts thereof, aspartame, alitame, saccharin and salts thereof, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and salts thereof, neotame, advantame, glucosylated steviol glycosides (GSGs) and combinations thereof. In aspects where the sweetener composition includes the steviol glycosides and synthetic sweetener, the synthetic sweetener can be present in an amount effective to provide a concentration from about 0.3 ppm to about 3,500 ppm when present in a sweetened composition, such as, for example, a beverage.

The sweetener compositions can be customized to provide a desired calorie content. For example, sweetener compositions can be “full-calorie”, such that they impart the desired sweetness when added to a sweetenable composition (such as, for example, a beverage) and have about 140 calories per 8 oz serving. Alternatively, sweetener compositions can be “mid-calorie”, such that they impart the desired sweetness when added to a sweetenable composition (such as, for example, as beverage) and have less than about 60 calories per 8 oz serving. In other aspects, sweetener compositions can be “low-calorie”, such that they impart the desired sweetness when added to a sweetenable composition (such as, for example, as beverage) and have less than 40 calories per 8 oz serving. In still other aspects, the sweetener compositions can be “zero-calorie,” such that they impart the desired sweetness when added to a sweetenable composition (such as, for example, a beverage) and have less than 5 calories per 8 oz. serving. Non-calorie compositions are “non-nutritive.” In some aspects, low calorie compositions can also be referred to as “non-nutritive.”

The weight ratio of the total amount of sweetener compositions used to sweeten a sweetened composition can vary over a wide range. In many aspects, this weight ratio is in the range from 1:10,000 to 10:1.

In addition to the steviol glycoside and sensory modifier compound, the sweetener compositions can optionally include a liquid carrier, binder matrix, additional additives, and/or the like. In some aspects, the sweetener composition contains additives including, but not limited to, carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, gums, antioxidants, colorants, flavonoids, alcohols, polymers and combinations thereof. In some aspects, the additives act to improve the temporal and flavor profile of the sweetener to provide a sweetener composition with a favorable taste, such as a taste similar to sucrose.

In one embodiment, the composition with steviol glycoside and sensory modifier compound contain one or more polyols. The term “polyol”, as used herein, refers to a molecule that contains more than one hydroxyl group. In some aspects, a polyol may be a diol, triol, or a tetraol which contains 2, 3, and 4 hydroxyl groups respectively. A polyol also may contain more than 4 hydroxyl groups, such as a pentaol, hexaol, heptaol, or the like, which contain 5, 6, 7, or even more hydroxyl groups, respectively. Additionally, a polyol also may be a sugar alcohol, polyhydric alcohol, polymer comprising OH functionality, or polyalcohol which is a reduced form of a carbohydrate, wherein a carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.

Exemplary polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols or any other carbohydrates capable of being reduced which do not adversely affect the taste of the sweetener composition.

Exemplary amounts of polyol provide a concentration in the range of about 100 ppm to about 250,000 ppm when present in a sweetened composition, more specifically about 400 ppm to about 80,000 ppm, or about 5,000 ppm to about 40,000 ppm, based on the total weight of the sweetened composition.

Exemplary amino acid additives include any compound comprising at least one amino functionality and at least one acid functionality. Examples include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, proline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (α-, (3-, and/or 6-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts.

Exemplary amounts of amino acid provide a concentration in the range of about 10 ppm to about 50,000 ppm, or more specifically about 1,000 ppm to about 10,000 ppm, about 2,500 ppm to about 5,000 ppm, or about 250 ppm to about 7,500 ppm, based on the total weight of the sweetened composition.

Exemplary sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic, and salts thereof (e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof.

Exemplary nucleotide additives include, but are not limited to, inosine monophosphate (“IMP”), guanosine monophosphate (“GMP”), adenosine monophosphate (“AMP”), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil). In some aspects, additives can include taurine. In some aspects, a nucleotide can be present in the sweetener composition to provide a concentration in the range of about 5 ppm to about 1,000 ppm based on the total weight of the sweetened composition.

Exemplary inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphoric acid, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and alkali or alkaline earth metal salts thereof (e.g., inositol hexaphosphate Mg/Ca).

Exemplary bitter compound additives include, but are not limited to, caffeine, quinine, urea, bitter orange oil, naringin, quassia, B vitamins, and salts thereof.

Exemplary flavorant and flavoring ingredient additives, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. In some aspects, a flavorant is present in the sweetener composition in an amount effective to provide a concentration from about 0.1 ppm to about 4,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

Exemplary polymer additives include, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (Fibergum™), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine or poly-L-e-lysine), poly-L-ornithine (e.g., poly-L-a-ornithine or poly-L-e-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium hexametaphosphate and its salts, and other cationic polymers and anionic polymers. In some aspects, a polymer additive is present in the sweetener composition in an amount effective to provide a concentration from about 30 ppm to about 2,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

Exemplary protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein, milk protein, soluble rice protein, soy protein, pea protein, corn protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and/or proteoglycans containing amino acids, collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate). In some aspects, a protein hydrosylate is present in the sweetener composition in an amount effective to provide a concentration from about 200 ppm to about 50,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

Exemplary surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or dioctyl sulfosuccinate sodium, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, lauric arginate, sodium stearoyl lactylate, sodium taurocholate, lecithins, sucrose oleate esters, sucrose stearate esters, sucrose palmitate esters, sucrose laurate esters, and other emulsifiers, and the like. In some aspects, a surfactant additive is present in the sweetener composition in an amount effective to provide a concentration from about 30 ppm to about 2,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

Exemplary flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins (e.g., enzyme modified rutin Sanmelin™ AO (San-fi Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like. In some aspects, a flavonoid additive is present in the sweetener composition in an amount effective to provide a concentration from about 0.1 ppm to about 1,000 ppm when present in sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

Exemplary alcohol additives include, but are not limited to, ethanol. In some aspects, an alcohol additive is present in the sweetener composition in an amount effective to provide a concentration from about 625 ppm to about 10,000 ppm when present in a sweetened composition, such as, for example, a beverage, based on the total weight of the sweetened composition.

The sweetener composition comprising steviol glycoside and sensory modifier compound can also contain one or more functional ingredients, which provide a real or perceived heath benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof.

Saponins are glycosidic plant products comprising an aglycone ring structure and one or more sugar moieties. The combination of the nonpolar aglycone and the water soluble sugar moiety gives saponins surfactant properties, which allow them to form a foam when shaken in an aqueous solution.

As used herein “antioxidant” refers to any substance which inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. Without being bound by theory, it is believed that antioxidants inhibit, suppress, or reduce oxidative damage to cells or biomolecules by stabilizing free radicals before they can cause harmful reactions. As such, antioxidants may prevent or postpone the onset of some degenerative diseases.

Examples of suitable antioxidants include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, nonflavonoid phenolics, isothiocyanates, and combinations thereof. In some aspects, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a-carotene, β-carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxantin, saponins, limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavan-3-ols (e.g., anthocyanidins), gallocatechins, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC) theaflavin and its gallate forms, thearubigins, isoflavone phytoestrogens, genistein, daidzein, glycitein, anythocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, monocaffeoylquinic acids, cynarin, dicaffeoylquinic acids, chicoric acid, gallotannins, ellagitannins, anthoxanthins, betacyanins and other plant pigments, silymarin, citric acid, lignan, antinutrients, bilirubin, uric acid, R-a-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple skin extract (applephenon), rooibos extract red, rooibos extract, green, hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cocoa extract, hops extract, mangosteen extract, mangosteen hull extract, cranberry extract, pomegranate extract, pomegranate hull extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolf erry (gogi) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternate aspects, the antioxidant is a synthetic antioxidant such as butylated hydroxytolune or butylated hydroxyanisole, for example. Other sources of suitable antioxidants include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains.

Particular antioxidants belong to the class of phytonutrients called polyphenols (also known as “polyphenolics”), which are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. A variety of health benefits may be derived from polyphenols, including prevention of cancer, heart disease, and chronic inflammatory disease and improved mental strength and physical strength, for example. Suitable polyphenols include but are not limited to catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

Numerous polymeric carbohydrates having significantly different structures in both composition and linkages fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, non-limiting examples of which include non-starch polysaccharides, lignin, cellulose, methylcellulose, the hemicelluloses, β-glucans, pectins, gums, mucilage, waxes, inulins, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, and combinations thereof.

As used herein, “fatty acid” refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, “long chain polyunsaturated fatty acid” refers to any polyunsaturated carboxylic acid or organic acid with a long aliphatic tail. As used herein, “omega-3 fatty acid” refers to any polyunsaturated fatty acid having a first double bond as the third carbon-carbon bond from the terminal methyl end of its carbon chain. In particular aspects, the omega-3 fatty acid may comprise a long chain omega-3 fatty acid. As used herein, “omega-6 fatty acid” any polyunsaturated fatty acid having a first double bond as the sixth carbon-carbon bond from the terminal methyl end of its carbon chain.

As used herein, the at least one vitamin may be single vitamin or a plurality of vitamins as a functional ingredient for the sweetener and sweetened compositions provided herein. Generally, according to particular aspects, the at least one vitamin is present in the sweetener composition or sweetened composition in an amount sufficient to promote health and wellness.

Vitamins are organic compounds that the human body needs in small quantities for normal functioning. The body uses vitamins without breaking them down, unlike other nutrients such as carbohydrates and proteins. To date, thirteen vitamins have been recognized, and one or more can be used in the functional sweetener and sweetened compositions herein. Suitable vitamins include, vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B 12, and vitamin C. Many of vitamins also have alternative chemical names, non-limiting examples of which are provided below.

In certain aspects, the functional ingredient comprises glucosamine or chondroitin sulfate. Glucosamine, also called chitosamine, is an amino sugar that is believed to be an important precursor in the biochemical synthesis of glycosylated proteins and lipids. D-glucosamine occurs in the cartilage in the form of glucosamine-6-phosphate, which is synthesized from fructose-6-phosphate and glutamine. However, glucosamine also is available in other forms, non-limiting examples of which include glucosamine hydrochloride, glucosamine sulfate, N-acetyl-glucosamine, or any other salt forms or combinations thereof.

In certain aspects, the functional ingredient comprises at least one mineral. Minerals comprise inorganic chemical elements required by living organisms. Minerals are comprised of a broad range of compositions (e.g., elements, simple salts, and complex silicates) and also vary broadly in crystalline structure. They may naturally occur in foods and beverages, may be added as a supplement, or may be consumed or administered separately from foods or beverages. In particular aspects of this disclosure, the mineral is chosen from bulk minerals, trace minerals or combinations thereof. Non-limiting examples of bulk minerals include calcium, chlorine, magnesium, phosphorous, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Although iodine generally is classified as a trace mineral, it is required in larger quantities than other trace minerals and often is categorized as a bulk mineral.

In certain aspects, the functional ingredient comprises at least one preservative. In particular aspects of this disclosure, the preservative is chosen from antimicrobials, antioxidants, antienzymatics or combinations thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone.

In certain aspects, the functional ingredient is at least one hydration agent. Hydration products help the body to replace fluids that are lost through excretion. In a particular embodiment, the hydration product is a composition that helps the body replace fluids that are lost during exercise. Accordingly, in a particular embodiment, the hydration product is an electrolyte, non-limiting examples of which include sodium, potassium, calcium, magnesium, chloride, phosphate, bicarbonate, and combinations thereof. In particular aspects of this disclosure, the hydration product is a carbohydrate to supplement energy stores burned by muscles. In another particular embodiment, the hydration agent is at least one flavanol that provides cellular rehydration. Flavanols are a class of substances present in plants, and generally comprise a 2-phenylbenzopyrone molecular skeleton attached to one or more chemical moieties. In a particular embodiment, the hydration agent comprises a glycerol solution to enhance exercise endurance. The ingestion of a glycerol containing solution has been shown to provide beneficial physiological effects, such as expanded blood volume, lower heart rate, and lower rectal temperature.

In certain aspects, the functional ingredient comprises at least one probiotic, prebiotic and combination thereof. Probiotics comprise microorganisms that benefit health when consumed in an effective amount. Desirably, probiotics beneficially affect the human body's gastrointestinal microflora and impart health benefits apart from nutrition. Probiotics may include, without limitation, bacteria, yeasts, and fungi. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof, that confer beneficial effects to humans. Prebiotics are compositions that promote the growth of beneficial bacteria in the intestines.

In certain aspects, the functional ingredient is at least one weight management agent. As used herein, “a weight management agent” includes an appetite suppressant and/or a thermogenesis agent. As used herein, the phrases “appetite suppressant”, “appetite satiation compositions”, “satiety agents”, and “satiety ingredients” are synonymous. The phrase “appetite suppressant” describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, and combinations thereof, that when delivered in an effective amount, suppress, inhibit, reduce, or otherwise curtail a person's appetite. The phrase “thermogenesis agent” describes macronutrients, herbal extracts, exogenous hormones, anorectics, anorexigenics, pharmaceutical drugs, and combinations thereof, that when delivered in an effective amount, activate or otherwise enhance a person's thermogenesis or metabolism.

In certain aspects, the functional ingredient is at least one osteoporosis management agent. In certain aspects, the osteoporosis management agent is at least one calcium source. According to a particular embodiment, the calcium source is any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium. According to a particular embodiment, the osteoporosis management agent is a magnesium source. The magnesium source is any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium. In other aspects, the osteoporosis agent is chosen from vitamins D, C, K, their precursors and/or beta-carotene and combinations thereof.

In certain aspects, the functional ingredient is at least one phytoestrogen. In one embodiment, a sweetener composition comprises at least one phytoestrogen. As used herein, “phytoestrogen” refers to any substance which, when introduced into a body causes an estrogen-like effect of any degree. Examples of suitable phytoestrogens include, but are not limited to, isoflavones, stilbenes, lignans, resorcyclic acid lactones, coumestans, coumestrol, equol, and combinations thereof.

Isoflavones belong to the group of phytonutrients called polyphenols. In general, polyphenols (also known as “polyphenolics”), are a group of chemical substances found in plants, characterized by the presence of more than one phenol group per molecule. Suitable phytoestrogen isoflavones include but are not limited to genistein, daidzein, glycitein, biochanin A, formononetin, their respective glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured vegetable protein, and combinations thereof.

In certain aspects, the functional ingredient is at least one long chain primary aliphatic saturated alcohol. Non-limiting examples of particular long-chain primary aliphatic saturated alcohols for use in particular aspects include but are not limited to the 8 carbon atom 1-octanol, the 9 carbon 1-nonanol, the 10 carbon atom 1-decanol, the 12 carbon atom 1-dodecanol, the 14 carbon atom 1-tetradecanol, the 16 carbon atom 1-hexadecanol, the 18 carbon atom 1-octadecanol, the 20 carbon atom 1-eicosanol, the 22 carbon 1-docosanol, the 24 carbon 1-tetracosanol, the 26 carbon 1-hexacosanol, the 27 carbon 1-heptacosanol, the 28 carbon 1-octanosol, the 29 carbon 1-nonacosanol, the 30 carbon 1-triacontanol, the 32 carbon 1-dotriacontanol, and the 34 carbon 1-tetracontanol.

In certain aspects, the functional ingredient is at least one phytosterol, phytostanol or combination thereof. As used herein, the phrases “stanol”, “plant stanol” and “phytostanol” are synonymous. Sterols are a subgroup of steroids with a hydroxyl group at C-3. Generally, phytosterols have a double bond within the steroid nucleus, like cholesterol; however, phytosterols also may comprise a substituted sidechain (R) at C-24, such as an ethyl or methyl group, or an additional double bond. The structures of phytosterols are well known to those of skill in the art. Phytosterols well known to those or ordinary skill in the art include 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and Δ5-avenasterol), 4-monomethyl sterols, and 4,4-dimethyl sterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol). Examples of phytostanols include β-sitostanol, campestanol, cycloartanol, and saturated forms of other triterpene alcohols.

Generally, the amount of functional ingredient in the sweetener composition or sweetened composition varies widely depending on the particular sweetener composition or sweetened composition and the desired functional ingredient. Those of ordinary skill in the art will readily ascertain the appropriate amount of functional ingredient for each sweetener composition or sweetened composition.

Steviol glycosides having one or more sensory modifier compounds can be incorporated in any known edible material (referred to herein as a “sweetenable composition”) or other composition intended to be ingested and/or contacted with the mouth of a human or animal, such as, for example, pharmaceutical compositions, edible gel mixes and compositions, dental and oral hygiene compositions, foodstuffs (confections, condiments, chewing gum, cereal compositions, baked goods, baking goods, cooking adjuvants, dairy products, and tabletop sweetener compositions), beverages, and other beverage products (e.g., beverage mixes, beverage concentrates, etc.).

In one embodiment, a sweetened composition is derived from ingredients comprising a sweetenable composition and a composition having steviol glycosides and sensory modifier compound. In another embodiment, the sweetened composition is derived from ingredients comprising a sweetener composition comprising steviol glycosides and sensory modifier compound. The sweetened compositions can optionally include one or more additives, liquid carriers, binders, sweeteners, functional ingredients, other adjuvants, and combinations thereof.

In one embodiment, a pharmaceutical composition contains a pharmaceutically active substance (including prodrug forms thereof) and steviol glycosides and sensory modifier compound. In another embodiment, a pharmaceutical composition contains a pharmaceutically active substance and a sweetener composition comprising steviol glycosides, including sensory modifier compound. The steviol glycoside sweetener composition can be present as an excipient material in the pharmaceutical composition, which can mask a bitter or otherwise undesirable taste of a pharmaceutically active substance or another excipient material. The pharmaceutical composition may be in the form of a tablet, a capsule, a liquid, an aerosol, a powder, an effervescent tablet or powder, a syrup, an emulsion, a suspension, a solution, or any other form for providing the pharmaceutical composition to a patient. In particular aspects, the pharmaceutical composition may be in a form for oral administration, buccal administration, sublingual administration, or any other route of administration as known in the art.

As referred to herein, “pharmaceutically active substance” means any drug, drug formulation, medication, prophylactic agent, therapeutic agent, or other substance having biological activity. Pharmaceutically active substances also include prodrug forms of these. As referred to herein, “excipient material” refers to any other ingredient used in a pharmaceutically active composition used in combination with pharmaceutically active substance(s) that are present (including prodrugs thereof. Excipients included but are not limited to inactive substances used as a vehicle for an active ingredient, such as any material to facilitate handling, stability, dispersibility, wettability, and/or release kinetics of a pharmaceutically active substance.

Suitable pharmaceutically active substances include, but are not limited to, medications for the gastrointestinal tract or digestive system, for the cardiovascular system, for the central nervous system, for pain or consciousness, for musculo-skeletal disorders, for the eye, for the ear, nose and oropharynx, for the respiratory system, for endocrine problems, for the reproductive system or urinary system, for contraception, for obstetrics and gynecology, for the skin, for infections and infestations, for immunology, for allergic disorders, for nutrition, for neoplastic disorders, for diagnostics, for euthanasia, or other biological functions or disorders.

Examples of suitable pharmaceutically active substances include, but are not limited to, antacids, reflux suppressants, antiflatulents, antidopaminergics, proton pump inhibitors, cytoprotectants, prostaglandin analogues, laxatives, antispasmodics, antidiarrhoeals, bile acid sequestrants, opioids, beta-receptor blockers, calcium channel blockers, diuretics, cardiac glycosides, antiarrhythmics, nitrates, antianginals, vasoconstrictors, vasodilators, peripheral activators, ACE inhibitors, angiotensin receptor blockers, alpha blockers, anticoagulants, heparin, antiplatelet drugs, fibrinolytics, anti-hemophilic factors, haemostatic drugs, hypolipidaemic agents, statins, hynoptics, anaesthetics, antipsychotics, antidepressants, anti-emetics, anticonvulsants, antiepileptics, anxiolytics, barbiturates, movement disorder drugs, stimulants, benzodiazepines, cyclopyrrolones, dopamine antagonists, antihistamines, cholinergics, anticholinergics, emetics, cannabinoids, analgesics, muscle relaxants, antibiotics, aminoglycosides, anti-virals, anti-fungals, anti-inflammatories, anti-gluacoma drugs, sympathomimetics, steroids, ceruminolytics, bronchodilators, NSAIDS, antitussive, mucolytics, decongestants, corticosteroids, androgens, antiandrogens, gonadotropins, growth hormones, insulin, antidiabetics, thyroid hormones, calcitonin, diphosponates, vasopressin analogues, alkalizing agents, quinolones, anticholinesterase, sildenafil, oral contraceptives, Hormone Replacement Therapies, bone regulators, follicle stimulating hormones, luteinizings hormones, gamolenic acid, progestogen, dopamine agonist, oestrogen, prostaglandin, gonadorelin, clomiphene, tamoxifen, diethylstilbestrol, antileprotics, antituberculous drugs, antimalarials, anthelmintics, antiprotozoal, antiserums, vaccines, interferons, tonics, vitamins, cytotoxic drugs, sex hormones, aromatase inhibitors, somatostatin inhibitors, or similar type substances, or combinations thereof. Such components generally are recognized as safe (GRAS) and/or are U.S. Food and Drug Administration (FDA)-approved.

The pharmaceutical composition also may comprise other pharmaceutically acceptable excipient materials in addition to a sweetener composition comprising steviol glycosides and one or more steviol glycoside solubility enhancers. Examples of other suitable excipient materials include, but are not limited to, other sweetening compounds, antiadherents, binders (e.g., microcrystalline cellulose, gum tragacanth, or gelatin), liquid carriers, coatings, disintegrants, fillers, diluents, softeners, emulsifiers, flavoring agents, coloring agents, adjuvants, lubricants, functional agents (e.g., nutrients), viscosity modifiers, bulking agents, glidiants (e.g., colloidal silicon dioxide) surface active agents, osmotic agents, diluents, or any other non-active ingredient, or combinations thereof. For example, the pharmaceutical compositions of the present disclosure may include excipient materials selected from the group consisting of calcium carbonate, coloring agents, whiteners, preservatives, and flavors, triacetin, magnesium stearate, sterotes, natural or artificial flavors, essential oils, plant extracts, fruit essences, gelatins, or combinations thereof.

In one embodiment, an edible gel or edible gel mix comprises a sweetener composition comprising steviol glycosides and sensory modifier compound. The edible gel or edible gel mixes can optionally include additives, functional ingredients or combinations thereof. One or more sensory modifier compounds, e.g., a mixture of sensory modifier compounds, may be combined with one or more steviol glycosides, such as Reb D or Reb M, so as to constitute a sweetener composition of the present disclosure. However, in many aspects, a sweetener composition comprises one or more sensory modifier compounds, or a mixture thereof, with one or more steviol glycosides, such as Reb D or Reb M and one or more other ingredient(s) that is not a steviol glycoside.

Edible gels are gels that can be eaten by a human or animal. Gels often appear to be solid, jelly-like materials. Non-limiting examples of edible gel compositions for use in particular aspects include gel desserts, puddings, jellies, pastes, trifles, aspics, marshmallows, gummy candies, or the like. Edible gel mixes generally are powdered or granular solids to which a fluid may be added to form an edible gel composition. Because edible gel products found in the marketplace typically are sweetened with sucrose, it is desirable to sweeten edible gels with an alternative sweetener in order provide a low-calorie or non-calorie alternative.

Non-limiting examples of gelling ingredients for use in particular aspects include gelatin, alginate, carageenan, gum, pectin, konjac, agar, food acid, rennet, starch, starch derivatives, and combinations thereof. It is well known to those having ordinary skill in the art that the amount of gelling ingredient used in an edible gel mix or an edible gel composition varies considerably depending on a number of factors, such as the particular gelling ingredient used, the particular fluid base used, and the desired properties of the gel.

Edible gel mixes and edible gels may be prepared using other ingredients in addition to the sweetener composition comprising steviol glycosides and sensory modifier compound, and the gelling agent. Non-limiting examples of other ingredients for use in particular aspects include a food acid, a salt of a food acid, a buffering system, a bulking agent, a sequestrant, a cross-linking agent, one or more flavors, one or more colors, and combinations thereof.

In one embodiment, a dental composition comprises a sweetener composition comprising steviol glycosides and sensory modifier compound. Dental compositions generally comprise an active dental substance and a base material. A sweetener composition comprising steviol glycosides and sensory modifier compound can be used as the base material to sweeten the dental composition. The dental composition may be in the form of any oral composition used in the oral cavity such as mouth freshening agents, gargling agents, mouth rinsing agents, toothpaste, tooth polish, dentifrices, mouth sprays, teeth-whitening agent, dental floss, compositions to treat one or more oral indications (e.g., gingivitis), and the like, for example.

As referred to herein, “active dental substance” means any composition which can be used to improve the aesthetic appearance and/or health of teeth or gums or prevent dental caries. As referred to herein, “base material” refers to any inactive substance used as a vehicle for an active dental substance, such as any material to facilitate handling, stability, dispersibility, wettability, foaming, and/or release kinetics of an active dental substance.

Suitable active dental substances include, but are not limited to, substances which remove dental plaque, remove food from teeth, aid in the elimination and/or masking of halitosis, prevent tooth decay, and prevent gum disease (i.e., Gingiva). Examples of suitable active dental substances include, but are not limited to, anticaries drugs, fluoride, sodium fluoride, sodium monofluorophosphate, stannos fluoride, hydrogen peroxide, carbamide peroxide (i.e., urea peroxide), antibacterial agents, plaque removing agents, stain removers, anticalculus agents, abrasives, baking soda, percarbonates, perborates of alkali and alkaline earth metals, or similar type substances, or combinations thereof. Such components generally are recognized as safe (GRAS) and/or are U.S. Food and Drug Administration (FDA)-approved.

In a particular embodiment, a dental composition comprises a sweetener composition comprising steviol glycosides and sensory modifier compound, and an active dental substance. Generally, the amount of the sweetener varies widely depending on the nature of the particular dental composition and the desired degree of sweetness. Those skilled in the art will be able to discern a suitable amount of sweetener for such dental composition. In a particular embodiment, steviol glycosides are present in the dental composition in a total amount in the range of about 1 to about 5,000 ppm of the dental composition and the at least one additive is present in the dental composition in an amount in the range of about 0.1 to about 100,000 ppm of the dental composition.

Foodstuffs include, but are not limited to, confections, condiments, chewing gum, cereal, baked goods, and dairy products.

In one embodiment, a confection comprises a sweetener composition comprising steviol glycosides and sensory modifier compound. As referred to herein, “confection” can mean a sweet, a lollie, a confectionery, or similar term. The confection generally contains a base composition component and a sweetener component. A sweetener composition comprising steviol glycosides and sensory modifier compound can serve as the sweetener component. The confection may be in the form of any food that is typically perceived to be rich in sugar or is typically sweet. According to particular aspects, the confections may be bakery products such as pastries; desserts such as yogurt, jellies, drinkable jellies, puddings, Bavarian cream, blancmange, cakes, brownies, mousse and the like, sweetened food products eaten at tea time or following meals; frozen foods; cold confections, e. g. types of ice cream such as ice cream, ice milk, lacto-ice and the like (food products in which sweeteners and various other types of raw materials are added to milk products, and the resulting mixture is agitated and frozen), and ice confections such as sherbets, dessert ices and the like (food products in which various other types of raw materials are added to a sugary liquid, and the resulting mixture is agitated and frozen); general confections, e. g., baked confections or steamed confections such as crackers, biscuits, buns with bean-jam filling, halvah, alfajor, and the like; rice cakes and snacks; table top products; general sugar confections such as chewing gum (e.g. including compositions which comprise a substantially water-insoluble, chewable gum base, such as chicle or substitutes thereof, including jetulong, guttakay rubber or certain comestible plant derived or synthetic resins or waxes), hard candy, soft candy, mints, nougat candy, jelly beans, fudge, toffee, taffy, Swiss milk tablet, licorice candy, chocolates, gelatin candies, marshmallow, marzipan, divinity, cotton candy, and the like; sauces including fruit flavored sauces, chocolate sauces and the like; edible gels; cremes including butter cremes, flour pastes, whipped cream and the like; jams including strawberry jam, marmalade and the like; and breads including sweet breads and the like or other starch products, and combinations thereof. As referred to herein, “base composition” means any composition which can be a food item and provides a matrix for carrying the sweetener component.

In a particular embodiment, steviol glycosides are present in the confection in an amount in the range of about 30 ppm to about 6000 ppm, about 1 ppm to about 10,000 ppm, or about 10 ppm to about 5000 ppm, about 500 ppm to about 5000 ppm, about 100 ppm to about 5000 ppm, about 100 ppm to about 7000 ppm, about 200 ppm to about 4000 ppm, about 500 ppm to 7500 ppm, about 1000 ppm to about 8000 ppm, about 2000 ppm to about 5000 ppm, about 3000 ppm to about 7000 ppm or about 4000 ppm to about 6000 ppm of the confection.

In another embodiment, a condiment comprises steviol glycosides and one or more steviol glycoside solubility enhancers. In another embodiment a condiment comprises a sweetener composition comprising steviol glycosides and sensory modifier compound. Condiments, as used herein, are compositions used to enhance or improve the flavor of a food or beverage. Non-limiting examples of condiments include ketchup (catsup); mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dips; fish sauce; horseradish; hot sauce; jellies, jams, marmalades, or preserves; mayonnaise; peanut butter; relish; remoulade; salad dressings (e.g., oil and vinegar, Caesar, French, ranch, bleu cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrups; tartar sauce; and Worcestershire sauce.

In one embodiment, a chewing gum composition comprises a sweetener composition comprising steviol glycosides and sensory modifier compound. Chewing gum compositions generally comprise a water-soluble portion and a water-insoluble chewable gum base portion. The water soluble portion, which typically includes the sweetener or sweetener composition, dissipates with a portion of the flavoring agent over a period of time during chewing while the insoluble gum base portion is retained in the mouth. The insoluble gum base generally determines whether a gum is considered chewing gum, bubble gum, or a functional gum.

In a particular embodiment, a chewing gum composition comprises a sweetener composition comprising steviol glycosides and sensory modifier compound, and a gum base. In a particular embodiment, steviol glycosides are present in the chewing gum composition in a total amount in the range of about 1 ppm to about 10,000 ppm of the chewing gum composition.

In one embodiment, a cereal composition comprises a sweetener composition comprising steviol glycosides and sensory modifier compound. Cereal compositions typically are eaten either as staple foods or as snacks. Non-limiting examples of cereal compositions for use in particular aspects include ready-to-eat cereals as well as hot cereals. Ready-to-eat cereals are cereals which may be eaten without further processing (i.e. cooking) by the consumer. Examples of ready-to-eat cereals include breakfast cereals and snack bars. Breakfast cereals typically are processed to produce a shredded, flaky, puffy, or extruded form. Breakfast cereals generally are eaten cold and are often mixed with milk and/or fruit. Snack bars include, for example, energy bars, rice cakes, granola bars, and nutritional bars. Hot cereals generally are cooked, usually in either milk or water, before being eaten. Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.

A sweetener composition comprising steviol glycosides and sensory modifier compound can be is added to the cereal composition as a coating, such as, for example, by combining a sweetener comprising the steviol glycosides with a food grade oil and applying the mixture onto the cereal. In a different embodiment, a sweetener composition comprising the steviol glycosides and the food grade oil may be applied to the cereal separately, by applying either the oil or the sweetener first. A sweetener composition comprising steviol glycosides can also be added to the cereal composition as a glaze. Steviol glycosides can be added as a glaze by combining with a glazing agent and a food grade oil or fat and applying the mixture to the cereal. In yet another embodiment, a gum system, such as, for example, gum acacia, carboxymethyl cellulose, or algin, may be added to the glaze to provide structural support. In addition, the glaze also may include a coloring agent, and also may include a flavor. A sweetener composition comprising steviol glycosides can also be added to the cereal composition as a frosting. In one such embodiment, a sweetener composition comprising steviol glycosides is combined with water and a frosting agent and then applied to the cereal.

In a particular embodiment, steviol glycosides are present in the cereal composition in an amount in the range of about 0.005 to about 1.5 weight percent of the cereal composition.

In another embodiment, a baked good comprises a sweetener composition comprising steviol glycosides one or more steviol glycoside solubility enhancers. Baked goods, as used herein, include ready to eat and all ready to bake products, flours, and mixes requiring preparation before serving. Non-limiting examples of baked goods include cakes, crackers, cookies, brownies, muffins, rolls, bagels, donuts, strudels, pastries, croissants, biscuits, bread, bread products, and buns.

Exemplary baked goods can be classified into three groups: bread-type doughs (e.g., white breads, variety breads, soft buns, hard rolls, bagels, pizza dough, and flour tortillas), sweet doughs (e.g., danishes, croissants, crackers, puff pastry, pie crust, biscuits, and cookies), and batters (e.g., cakes such as sponge, pound, devil's food, cheesecake, and layer cake, donuts or other yeast raised cakes, brownies, and muffins). Doughs generally are characterized as being flour-based, whereas batters are more water-based.

Baked goods in accordance with particular aspects generally comprise a combination of sweetener, water, and fat. Baked goods made in accordance with many aspects of this disclosure also contain flour in order to make a dough or a batter. The term “dough” as used herein is a mixture of flour and other ingredients stiff enough to knead or roll. The term “batter” as used herein consists of flour, liquids such as milk or water, and other ingredients, and is thin enough to pour or drop from a spoon.

In one embodiment, a dairy product comprises a sweetener composition comprising steviol glycosides and sensory modifier compound. Dairy products and processes for making dairy products are well known to those of ordinary skill in the art. Dairy products, as used herein, comprise milk or foodstuffs produced from milk. Non-limiting examples of dairy products suitable for use in aspects include milk, milk cream, sour cream, creme fraiche, buttermilk, cultured buttermilk, milk powder, condensed milk, evaporated milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, via, piima, filmjOlk, kajmak, kephir, viili, kumiss, airag, ice milk, casein, ayran, lassi, khoa, or combinations thereof. Milk is a fluid secreted by the mammary glands of female mammals for the nourishment of their young. The female ability to produce milk is one of the defining characteristics of mammals and provides the primary source of nutrition for newborns before they are able to digest more diverse foods. In particular aspects, the dairy products are derived from the raw milk of cows, goats, sheep, horses, donkeys, camels, water buffalo, yaks, reindeer, moose, or humans.

In a particularly desirable embodiment, the dairy composition comprises a sweetener composition comprising steviol glycoside and sensory modifier compound, in combination with a dairy product. In a particular embodiment, steviol glycosides are present in the dairy composition in a total amount in the range of about 200 to about 20,000 ppm of the dairy composition.

Tabletop sweetener compositions containing steviol glycosides and including sensory modifier compound, are also contemplated herein. The tabletop composition can further include a variety of other ingredients, including but not limited to at least one bulking agent, additive, anti-caking agent, functional ingredient or combination thereof.

Suitable “bulking agents” include, but are not limited to, maltodextrin (10 DE, 18 DE, or 5 DE), corn syrup solids (20 or 36 DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribulose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyols, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and the like, and mixtures thereof. Additionally, in accordance with still other aspects, granulated sugar (sucrose) or other caloric sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohol can be used as a bulking agent due to their provision of good content uniformity without the addition of significant calories.

The tabletop sweetener compositions can be packaged in any form known in the art. Non-limiting forms include, but are not limited to, powder form, granular form, packets, tablets, sachets, pellets, cubes, solids, and liquids. The amount of steviol glycosides in a dry-blend tabletop sweetener formulation can vary. In some aspects, a dry-blend tabletop sweetener formulation may contain steviol glycosides in an amount from about 0.1% (w/w) to about 10% (w/w) of the tabletop sweetener composition.

A tabletop sweetener composition also may be embodied in the form of a liquid, wherein a sweetener composition comprising steviol glycoside and including one or more steviol glycoside solubility enhancers, is combined with a liquid carrier. Suitable non-limiting examples of carrier agents for liquid tabletop functional sweeteners include water, alcohol, polyol, glycerin base or citric acid base dissolved in water, and mixtures thereof.

In one embodiment, the sweetened composition is a beverage product comprising steviol glycosides and including one or more steviol glycoside solubility enhancers. As used herein a “beverage product” is a ready-to-drink beverage, a beverage concentrate, a beverage syrup, frozen beverage, or a powdered beverage. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, enhanced sparkling beverages, cola, lemon-lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, ginger-ale, soft drinks and root beer. Non-carbonated beverages include, but are not limited to fruit juice, fruit-flavored juice, juice drinks, nectars, vegetable juice, vegetable-flavored juice, sports drinks, energy drinks, enhanced water drinks, enhanced water with vitamins, near water drinks (e.g., water with natural or synthetic flavorants), coconut water, tea type drinks (e.g. black tea, green tea, red tea, oolong tea), coffee, cocoa drink, beverage containing milk components (e.g. milk beverages, coffee containing milk components, cafe au lait, milk tea, fruit milk beverages), beverages containing cereal extracts, smoothies and combinations thereof.

Examples of frozen beverages, include, but are not limited to, icees, frozen cocktails, daiquiris, pina coladas, margaritas, milk shakes, frozen coffees, frozen lemonades, granitas, and slushees.

Beverage concentrates and beverage syrups can be prepared with an initial volume of liquid matrix (e.g. water) and the desired beverage ingredients. Full strength beverages are then prepared by adding further volumes of water. Powdered beverages are prepared by dry-mixing all of the beverage ingredients in the absence of a liquid matrix. Full strength beverages are then prepared by adding the full volume of water.

In one embodiment, a beverage contains a sweetener composition comprising steviol glycosides and sensory modifier compound. Any sweetener composition comprising steviol glycosides and sensory modifier compound detailed herein can be used in the beverages. In another embodiment, a method of preparing a beverage comprises combining a liquid matrix, steviol glycosides and sensory modifier compound. The method can further comprise addition of one or more sweeteners, additives and/or functional ingredients. In still another embodiment, a method of preparing a beverage comprises combining a liquid matrix and a sweetener composition comprising steviol glycosides and sensory modifier compound.

In another embodiment, a beverage contains a sweetener composition containing steviol glycosides, wherein the steviol glycosides are present in the beverage in an amount ranging from about 1 ppm to about 10,000 ppm, such as, for example, from about 25 ppm to about 800 ppm. In another embodiment, steviol glycosides are present in the beverage in an amount ranging from about 100 ppm to about 600 ppm. In yet other aspects, steviol glycosides are present in the beverage in an amount ranging from about 100 to about 200 ppm, from about 100 ppm to about 300 ppm, from about 100 ppm to about 400 ppm, or from about 100 ppm to about 500 ppm. In still another embodiment, steviol glycosides are present in the beverage in an amount ranging from about 300 to about 700 ppm, such as, for example, from about 400 ppm to about 600 ppm. In a particular embodiment, steviol glycosides are present in the beverage in an amount of about 500 ppm.

In one embodiment, the composition is a beverage and the total glycoside content in the beverage is about 50 to 1500 ppm, or 100 to 1200 ppm, 200 to 1000 ppm, 300 to 900 ppm, 350 to 800 ppm, 400 to 600 ppm, or 450 to 550 ppm. In one embodiment, steviol glycosides other than Reb D, Reb M, Reb B and/or Reb A, or other than Reb D and/or Reb B, and optionally other than Reb G, Reb O, Reb N, and/or Reb E, e.g., sensory modifier compound, are present in a beverage at about at least 1 ppm to about 600 ppm, e.g., about 50 ppm to about 500 ppm, including at least 1, 5, 10, 20, 30, 40, 50, 125, 150, 150, 175, or 200 ppm. In one embodiment, steviol glycosides other than Reb D, Reb M, Reb B and/or Reb A, or other than Reb D and/or Reb B, and optionally other than Reb G, Reb O, Reb N, and/or Reb E, are present in a beverage at about 1 to 600 ppm 10 to 400, 50 to 200, 75 to 150, 5 to 200, 10 to 100, 20 to 90, 30 to 80 ppm, and the like. In one embodiment, steviol glycosides other than Reb D, Reb M, Reb B and/or Reb A, are present in a beverage at about 1 to 600 ppm 10 to 400, 50 to 200, 75 to 150, 5 to 200, 10 to 100, 20 to 90, 30 to 80 ppm, and the like.

In certain aspects, an agglomerate of steviol glycosides and sensory modifier compound as a sweetener composition is provided. As used herein, “sweetener agglomerate” means a plurality of sweetener particles clustered and held together. Examples of sweetener agglomerates include, but are not limited to, binder held agglomerates, extrudates, and granules. Methods for making agglomerates are known to those of ordinary skill in the art, and are disclosed in more detail in U.S. Pat. No. 6,180,157. Generally described, the process for preparing an agglomerate in accordance with a certain embodiment comprises the steps of preparing a premix solution comprising steviol glycosides including sensory modifier compound, sweetener composition and a binding agent in a solvent, heating the premix to a temperature sufficient to effectively form a mixture of the premix, applying the premix onto a fluidized carrier by a fluid bed agglomerator, and drying the resulting agglomerate. The sweetness level of the resulting agglomerate may be modified by varying the amount of the sweetener composition in the premix solution.

In some aspects, compositions provided are substantially dustless and substantially free-flowing extrudates or extruded agglomerates of steviol glycosides including sensory modifier compound, for a sweetener composition. Such particles may be formed with or without the use of binders using extrusion and spheronization processes.

“Extrudates” or “extruded sweetener composition”, as used herein, refers to cylindrical, free-flowing, relatively non-dusty, mechanically strong granules of steviol glycosides including sensory modifier compound. The terms “spheres” or “spheronized sweetener composition”, as used herein, refer to relatively spherical, smooth, free-flowing, relatively non-dusty, mechanically strong granules. A process for making extrudates are described in U.S. Pat. No. 6,365,216.

In another embodiment, granulated forms of steviol glycosides, including sensory modifier compound are provided. As used herein, the terms “granules,” “granulated forms,” and “granular forms” are synonymous and refer to free-flowing, substantially non-dusty, mechanically strong agglomerates of the steviol glycoside sweetener composition. Methods of granulation are known to those of ordinary skill in the art and are described in more detail in the PCT Publication WO 01/60842.

EXAMPLES Example 1 Sweetness Intensity

A series of assays were carried out to characterize sweetness intensity of steviol glycoside compositions with and without sensory modifier compound. Solutions of steviol glycoside alone were prepared. Solutions of steviol glycoside and sensory modifier compound were also prepared in a 1:1 weight ratio. The steviol glycoside was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate.

All solutions were prepared by dissolving steviol glycosides and sensory modifier compounds into reverse osmosis water at the indicated concentrations and/or ratios.

For sweetness intensity, the solutions were tested by a panel of at least four individuals that are highly-trained in tasting steviol glycoside solutions. The highly-trained panelists were trained against a standard range of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% sucrose solutions corresponding to 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, and 14 SEV. To test each solution, the highly-trained panelists dispensed approximately 2 mL of each solution into their own mouths by transfer pipet, dispersed the solution by moving their tongues, and recorded an SEV value for each solution based on comparison to the 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% sucrose solutions. Between tasting solutions, the panelists were able to cleanse their palates with water. The panelists also were able to taste the standard range of 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, and 14% sucrose solutions ad libitum between tasting test solutions to ensure accurate correlation of their recorded SEV values with the standard sucrose solutions. For this example, the panelists focused on and only recorded the sweetness intensity in SEV that they tasted while disregarding other attributes of the solution. At the highest concentrations of steviol glycoside and sensory modifier compound, the panelists found other attributes to be highly noticeable, but recorded the isolated sweetness intensity for each solution despite these other attributes.

For other sweetness attributes, the solutions were tested by a panel of at least four individuals that are highly-trained in tasting steviol glycoside solutions. The highly-trained panelists used a roundtable methodology to assess each sweetness attribute. To test each solution, the highly-trained panelists dispensed approximately 2 mL of each solution into their own mouths by transfer pipet, dispersed the solution by moving their tongues, and recorded a value for the particular sweetness attribute being tested. Between tasting solutions, the panelists were able to cleanse their palates with water. For each sweetness attribute, the panelist agreed on a descriptive scale with relative intensities assigned for each sweetness attribute and then recorded the values for each sweetness attribute against this. For example, this roundtable assessment of sweetness linger assigned a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger. Roundtable assessment of sweetness linger assigned a scale of 0 to 6 with a score of 0 indicating no sweetness linger and a score of 6 indicating extreme sweetness linger (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme). Roundtable assessment of rounded assigned a scale of 0 to 3 with a score of 0 indicating spikey and a score of 3 indicating desirable rounded (0=none, 1=mostly spikey, some rounded, 2=mostly rounded, some spikey, 3=rounded). Roundtable assessment of mouthfeel assigned a scale of 0 to 2 with a score of 0 indicating water and a score of 2 indicating syrupy (0=water, 1=sucrosey, 2=syrupy). Roundtable assessment of bitterness assigned a scale of 0 to 6 with a score of 0 indicating no bitterness and a score of 6 indicating extreme sweetness linger (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme). Roundtable assessment of off tastes assigned a scale of 0 to 6 with a score of 0 indicating no bitterness and a score of 6 indicating extreme off tastes (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme).

Roundtable assessment of astringency assigned a scale of 0 to 6 with a score of 0 indicating no astringency and a score of 6 indicating extreme astringency (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme). Roundtable assessment of botanical notes assigned a scale of 0 to 5 with a score of 0 indicating no botanical notes and a score of 5 indicating strong (0=none, 1=trace, 2=slight, 3=moderate, 4=definite, 5=strong).

The sweetness intensity measurements are shown below in Table 1 and in FIG. 2 .

TABLE 1 Concentration of Concentration of sensory modifier RebM (ppm) compound (ppm) SEV 100 — 3.25 200 — 4.5 300 — 5.75 400 — 7.75 500 — 9 600 — 9.5 700 — 10.5 800 — 10.75 900 — 11 1000 — 11 1100 — 11 1200 — 11 100 100 3.5 200 200 6 300 300 7.5 400 400 8.5 500 500 9.25 600 600 10 700 700 10.5 800 800 10.5 900 900 11 1000 1000 11.5 1100 1100 12 1200 1200 12.25 1300 1300 12.5 1400 1400 13 1500 1500 13 1600 1600 13

Table 1 and FIG. 2 show that for the Reb M solutions sweetness intensity (as measured by SEV) increases with increasing concentration but reaches a plateau of about 11 SEV at about 800 ppm of Reb M. The plateau is the concentration at which the trained panelists are unable to perceive any further increase in the sweetness intensity. The plateau can also refer to the concentration at which other attributes from the steviol glycoside limit the trained panelists' ability to perceive increases in sweetness intensity. The Reb M solutions with sensory modifier compound show increasing sweetness intensity beyond this plateau and continue to increase with increasing concentration of Reb M until about 13 SEV at about 1400 ppm of Reb M in about 1400 ppm of sensory modifier compound. This shows that combining sensory modifier compound with steviol glycoside can increase the perceived sweetness intensity of a steviol glycoside solution beyond the sweetness intensity of a steviol glycoside solution without sensory modifier. The inclusion of the sensory modifier compound to the steviol glycoside allowed the sweetness intensity to be perceived above the plateau seen in the solutions with steviol glycoside alone.

A series of assays were carried out to characterize sweetness intensity of steviol glycoside compositions with sensory modifier compound. The steviol glycosides possessed different amounts of glycosides. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides were RebA(4 glycosides), RebD(5 glycosides), RebM(6 glycosides), and OPS1-5(7 glycosides) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for sweetness intensity.

The sweetness intensity measurements are shown below in Table 2 and in FIG. 3 .

TABLE 2 Concentration of Steviol glycoside sensory modifier (700 ppm) compound (ppm) SEV RebA 946 7 RebA 630 7 RebA 315 7 RebA 0 7 RebD 810 8.5 RebD 540 8.5 RebD 270 8.5 RebD 0 8 RebM 708 10 RebM 472 10 RebM 236 10 RebM 0 10.5 OPS1-5 630 10 OPS1-5 420 10.25 OPS1-5 210 10.25 OPS1-5 0 9.75

Table 2 and FIG. 3 show that for the steviol glycoside solutions, overall sweetness intensity (as measured by SEV) correlates with the number of glycosides possessed by the individual species of steviol glycosides. As the number of glycosides possessed by the individual specie of steviol glycoside, the overall achievable sweetness intensity (as measured by SEV) increases. At a fixed concentration of steviol glycoside (700 ppm in this case), increasing amounts of sensory modifier do not increase sweetness intensity above a certain level. This shows that the overall sweetness intensity achievable by an individual steviol glycoside is correlated with the number of glycosides that the steviol glycoside possesses.

A series of assays were carried out to characterize sweetness intensity of steviol glycoside composition with different sensory modifier compounds. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate), tartaric backbone (cichoric acid) and 3-3,4-DPHL backbone (rosmarinic acid). The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for sweetness intensity.

The sweetness intensity measurements are shown below in Table 3 and in FIG. 4 .

TABLE 3 Steviol Concentration of glycoside Sensory modifier sensory modifier (700 ppm) compound compound (ppm) SEV RebM Quinic backbone 708 10 (monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 472 10 (monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 236 10 (monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 0 10.5 (monocaffeoylquinic/ dicaffeoylquinic acids) RebM Tartaric backbone (cichoric acid) 772 9 RebM Tartaric backbone (cichoric acid) 514 10 RebM Tartaric backbone (cichoric acid) 257 10 RebM Tartaric backbone (cichoric acid) 0 10.5 RebM 3-(3,4-dihydroxyphenyl)lactic acid 586 10.25 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 391 10.25 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 195 10.5 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 0 10.5 backbone (Rosmarinic acid)

Table 3 and FIG. 4 show that for the steviol glycoside solutions, overall sweetness intensity (as measured by SEV) is similar despite the use of different sensory modifier compounds. This shows that sensory modifier compounds comprising quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid (rosmarinic acid) backbones demonstrated similar effect on the overall sweetness intensity.

An assay was carried out to characterize sweetness intensity of steviol glycoside compositions with sensory modifier compound. Solutions of steviol glycoside and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM(6 glycosides) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for sweetness intensity.

The sweetness intensity measurements are shown below in Table 4 and in FIG. 5 .

TABLE 4 Concentration of Steviol glycoside sensory modifier (700 ppm) compound (ppm) SEV RebM 800 10.5 RebM 708 10 RebM 700 10.5 RebM 700 10 RebM 600 10.5 RebM 500 10.00 RebM 472 10 RebM 400 10.25 RebM 300 10.25 RebM 236 10.5 RebM 0 10.5

Table 4 and FIG. 5 show that for RebM at a fixed concentration (700 ppm), sweetness intensity (as measured by SEV) does not increase with increasing amounts of sensory modifier compound (quinic acid backbone).

Example 2 Spikey/Rounded

A series of assays were carried out to characterize a sweetness quality of a not preferred spikey quality (a zero value) to a more desirable rounded quality (a 3 value) of steviol glycoside compositions with sensory modifier compound using the roundtable methodology described in Example 1. Rounded quality has the sensory experience of being more like sucrose. The steviol glycosides possessed different numbers of glycoside groups. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides were RebA(4 glycoside groups), RebD(5 glycoside groups), RebM(6 glycoside groups), and OPS1-5(7 glycoside groups) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for spikey/rounded.

The spikey/rounded measurements are shown below in Table 5 and in FIG. 6 .

TABLE 5 Concentration of Spikey/rounded Steviol glycoside sensory modifier (spikey = 0) (700 ppm) compound (ppm) (rounded = 3) RebA 946 Not observed RebA 630 Not observed RebA 315 Not observed RebA 0 0 RebD 810 3 RebD 540 3 RebD 270 1 RebD 0 2 RebM 708 3 RebM 472 3 RebM 236 2 RebM 0 0 OPS1-5 630 3 OPS1-5 420 3 OPS1-5 210 3 OPS1-5 0 2

Table 5 and FIG. 6 show that for the steviol glycoside solutions, spikey/rounded quality differed for each individual species of steviol glycoside. RebD, RebM, and OPS1-5 showed increases in rounded sweetness quality with increasing amounts of sensory modifier compound. At about 200 ppm of sensory modifier compound and above, the rounded sweetness quality increased. The RebM solution showed the most dramatic increase from a spikey (value of zero) to a rounded (value of 2) at above 200 ppm of sensory modifier compound.

A series of assays were carried out to characterize sweetness quality of a not preferred spikey quality(a zero value) to a more desirable rounded quality (a 3 value) of steviol glycoside composition with different sensory modifier compounds. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate) and 3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for sweetness intensity.

The sweetness intensity measurements are shown below in Table 6 and in FIG. 7 .

TABLE 6 Steviol Concentration of Spikey/rounded glycoside Sensory modifier sensory modifier (spikey = 0) (700 ppm) compound compound (ppm) (rounded = 3) RebM Quinic backbone 708 3 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 472 3 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 236 2 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 0 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM 3-(3,4-dihydroxyphenyl)lactic acid 586 3 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 391 2 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 0 0 backbone (Rosmarinic acid)

Table 6 and FIG. 7 show that for the steviol glycoside solutions, spikey/rounded quality differed for each individual species of sensory modifier compound. This shows that sensory modifier compounds comprising quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids) increased rounded quality beginning before about 200 ppm of sensory modifier compound. This shows that sensory modifier compounds comprising 3-(3,4-dihydroxyphenyl)lactic acid (rosmarinic acid) backbones increased rounded quality only at concentrations above 200 ppm of the sensory modifier compound.

A series of assays were carried out to characterize a sweetness quality of a not preferred spikey quality(a zero value) to a more desirable rounded quality (a 3 value) of steviol glycoside composition with sensory modifier compound. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of RebM was 700 ppm in each solution, unless indicated otherwise. The solutions were tested y for spikey/rounded.

The spikey/rounded measurements are shown below in Table 7A and 7B and in FIGS. 8A and 8B.

TABLE 7A Concentration of Spikey/rounded Steviol glycoside sensory modifier (spikey = 0) (700 ppm) compound (ppm) (rounded = 3) RebM 800 3 RebM 708 3 RebM 700 3 RebM 600 2 RebM 500 3 RebM 472 3 RebM 400 3 RebM 300 2 RebM 236 2 RebM 0 0

TABLE 7B Concentration of Concentration of Spikey/rounded steviol glycoside sensory modifier (spikey = 0) (RebM in ppm) compound (ppm) (rounded = 3) 100 100 0 200 200 0 300 300 1 400 400 1 500 500 1 600 600 1 700 700 2 800 800 2 900 900 2 1000 1000 2 1100 1100 2 1200 1200 2 1300 1300 2 1400 1400 2 1500 1500 2 1600 1600 2

Table 7A and 7B and FIGS. 8A and 8B show that for the RebM solutions, rounded quality was increased with increasing amounts of the quinic backbone sensory modifier compound. At or before about 200 ppm of sensory modifier compound, the rounded sweetness quality increased. The rounded quality of the RebM solution with sensory modifier increased to a value of 3 at 300 ppm of sensory modifier compound. Rounded quality has the sensory experience of being more like sucrose.

Example 3 Mouthfeel

A series of assays were carried out to characterize a sweetness quality of mouthfeel (0=water, 1=sucrosey, 2=syrupy) of steviol glycoside compositions with sensory modifier compound using the roundtable methodology described in Example 1. The steviol glycosides possessed different numbers of glycoside groups. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides were RebA(4 glycoside groups), RebD(5 glycoside groups), RebM(6 glycoside groups), and OPS1-5(7 glycoside groups) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for mouthfeel.

The mouthfeel measurements are shown below in Table 8 and in FIG. 9 .

TABLE 8 Concentration of Mouthfeel Steviol glycoside sensory modifier (0 = water, 1 = sucrosey, (700 ppm) compound (ppm) 2 = syrupy) RebA 946 Not noted by panel RebA 630 Not noted by panel RebA 315 Not noted by panel RebA 0 0 RebD 810 Not noted by panel RebD 540 1 RebD 270 0 RebD 0 0 RebM 708 1 RebM 472 1 RebM 236 1 RebM 0 0 OPS1-5 630 1 OPS1-5 420 1 OPS1-5 210 1 OPS1-5 0 0

Table 8 and FIG. 9 show that for the steviol glycoside solutions, mouthfeel differed for each individual specie of steviol glycoside. RebD, RebM, and OPS1-5 showed increases in improvement in mouthfeel with increasing amounts of sensory modifier compound. At about 200 ppm of sensory modifier compound and above, the mouthfeel increased for RebM, and OPS1-5. At above 300 ppm of sensory modifier compound and above, the mouthfeel increased for RebD.

A series of assays were carried out to characterize mouthfeel of steviol glycoside composition with different sensory modifier compounds. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate) and 3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for mouthfeel.

The mouthfeel measurements are shown below in Table 9 and in FIG. 10 .

TABLE 9 Mouthfeel Steviol Concentration of (0 = water, glycoside Sensory modifier sensory modifier 1 = sucrosey, (700 ppm) compound compound (ppm) 2 = syrupy) RebM Quinic backbone 708 1 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 472 1 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 236 1 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 0 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM 3-(3,4-dihydroxyphenyl)lactic acid 586 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 391 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 0 0 backbone (Rosmarinic acid)

Table 9 and FIG. 10 show that for the steviol glycoside solutions, mouthfeel differed for each individual species of sensory modifier compound. This shows that sensory modifier compounds comprising quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids) increased rounded quality at concentrations greater than about 200 ppm of sensory modifier compound. This shows that sensory modifier compounds comprising 3-(3,4-dihydroxyphenyl)lactic acid (rosmarinic acid) backbones showed not effect on mouthfeel in the parameters tested.

A series of assays were carried out to characterize mouthfeel of steviol glycoside composition with sensory modifier compound. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of RebM was 700 ppm in each solution. The solutions were tested for mouthfeel.

The mouthfeel measurements are shown below in Table 10 and in FIG. 11 .

TABLE 10 Concentration of Mouthfeel Steviol glycoside sensory modifier (0 = water, 1 = sucrosey, (700 ppm) compound (ppm) 2 = syrupy) RebM 800 1 RebM 708 1 RebM 700 2 RebM 600 1 RebM 500 1 RebM 472 1 RebM 400 1 RebM 300 1 RebM 236 1 RebM 0 0

Table 10 and FIG. 11 show that for the RebM solutions, mouthfeel was increased with increasing amounts of the quinic backbone sensory modifier compound. At or before about 200 ppm of sensory modifier compound, the mouthfeel increased. The mouthfeel of the RebM solution with sensory modifier increased to a value of 1 at above 200 ppm of sensory modifier compound.

Example 4 Sweetness Linger

A series of assays were carried out to characterize sweetness linger (0=none, 1=trace/faint, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) of steviol glycoside compositions with sensory modifier compound using the roundtable methodology described in Example 1. The steviol glycosides possessed different numbers of glycoside groups. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides were RebA(4 glycoside groups), RebD(5 glycoside groups), RebM(6 glycoside groups), and OPS1-5(7 glycoside groups) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for sweetness linger.

The sweetness linger measurements are shown below in Table 11 and in FIG. 12 .

Table 11

TABLE 11 Sweetness linger (0 = none, 1 = trace/faint, 2 = slight, 3 = Concentration of moderate, 4 = Steviol glycoside sensory modifier definite, 5 = strong, 6 = (700 ppm) compound (ppm) extreme) RebA 946 Not observed RebA 630 Not observed RebA 315 Not observed RebA 0 Not observed RebD 810 1 RebD 540 2 RebD 270 3 RebD 0 3 RebM 708 0 RebM 472 0 RebM 236 2 RebM 0 6 OPS1-5 630 1 OPS1-5 420 1 OPS1-5 210 1 OPS1-5 0 2

Table 11 and FIG. 12 show that for the steviol glycoside solutions, sweetness linger differed for each individual specie of steviol glycoside. RebD, RebM, and OPS1-5 showed improvement in sweetness linger with increasing amounts of sensory modifier compound. RebM exhibited the highest sweetness linger and also the most dramatic reduction of sweetness linger. At about 200 ppm of sensory modifier compound, the sweetness linger for RebD was reduced to commercially palatable levels.

A series of assays were carried out to characterize sweetness linger of steviol glycoside with different sensory modifier compounds. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing molar ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for sweetness linger.

The sweetness linger measurements are shown below in Table 12 and in FIG. 13 .

TABLE 12 Sweetness linger (0 = none, 1 = trace/faint, 2 = slight, 3 = moderate, Steviol Concentration of 4 = definite, glycoside Sensory modifier sensory modifier 5 = strong, (700 ppm) compound compound (ppm) 6 = extreme) RebM Quinic backbone 708 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 472 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 236 2 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 0 6 (monocaffeoylquinic/dicaffeoylquinic acids) RebM tartaric backbone (cichoric acid), 772 0 RebM tartaric backbone (cichoric acid), 514 0 RebM tartaric backbone (cichoric acid), 257 0 RebM tartaric backbone (cichoric acid), 0 6 RebM 3-(3,4-dihydroxyphenyl)lactic acid 586 2 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 391 3 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 195 6 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 0 6 backbone (Rosmarinic acid)

Table 12 and FIG. 13 show that for the steviol glycoside solutions, sweetness linger differed for each individual species of sensory modifier compound. This shows that sensory modifier compounds comprising quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone (Rosmarinic acid) each decreased sweetness linger with increasing concentrations of the respective sensory modifier compound. The quinic acid and tartaric acid backbones contribute to reduction in Reb M sweetness linger more than the 3-(3,4-dihydroxyphenyl)lactic acid backbone. At a 1:1 molar ratio with tartaric acid, there is no perceptible linger with Reb M. With a 1:2 molar ratio with quinic acid there was no perceptible linger. The 3-(3,4-dihydroxyphenyl)lactic acid backbone required two times more than quinic acid backbone for the same effect on sweetness linger

Increasing concentrations of sensory modifier compound reduces the sweetness linger. A concentration of above 200 ppm of sensory modifier compound results in a reduction of sweetness linger to a commercially beneficial level (slight). At a concentration over 300 ppm sensory modifier compound (quinic acid type), the sweetness linger is not perceptible. Tartaric acid would be expected to have a similar effect at lower concentrations. 3,4-DHPL (3-(3,4-dihydroxyphenyl)lactic acid) would require higher concentrations to obtain the same results.

A series of assays were carried out to characterize sweetness linger of steviol glycoside composition with sensory modifier compound. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of RebM was 700 ppm in each solution. The solutions were tested for sweetness linger.

The sweetness linger measurements are shown below in Table 13 and in FIG. 14 .

TABLE 13 Sweetness linger (0 = none, 1 = trace/faint, Concentration of 2 = slight, 3 = moderate, Steviol glycoside sensory modifier 4 = definite, 5 = strong, (700 ppm) compound (ppm) 6 = extreme) RebM 800 0 RebM 708 0 RebM 700 0 RebM 700 2 RebM 600 0 RebM 500 0 RebM 472 0 RebM 400 0 RebM 300 2 RebM 236 2 RebM 0 6

Table 13 and FIG. 14 show that for the RebM solutions, sweetness linger was reduced with increasing amounts of the quinic backbone sensory modifier compound. At or before about 200 ppm of sensory modifier compound, the sweetness linger was reduced to commercially relevant level (slight). At above about 300 ppm the sweetness linger is not perceptible.

Example 5 Bitter

A series of assays were carried out to characterize bitterness (0=none, 1=trace/faint, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) of steviol glycoside compositions with sensory modifier compound using the roundtable methodology described in Example 1. The steviol glycosides possessed different numbers of glycoside groups. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides were RebA(4 glycoside groups), RebD(5 glycoside groups), RebM(6 glycoside groups), and OPS1-5(7 glycoside groups) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for bitterness.

The bitterness measurements are shown below in Table 14 and in FIG. 15 .

TABLE 14 Bitterness (0 = none, 1 = trace/faint, Concentration of 2 = slight, 3 = moderate, Steviol glycoside sensory modifier 4 = definite, 5 = strong, (700 ppm) compound (ppm) 6 = extreme) RebA 946 3 RebA 630 3 RebA 315 5 RebA 0 6 RebD 810 0 RebD 540 0 RebD 270 0 RebD 0 0 RebM 708 0 RebM 472 0 RebM 236 0 RebM 0 5 OPS1-5 630 0 OPS1-5 420 0 OPS1-5 210 0 OPS1-5 0 0

Table 14 and FIG. 15 show that for the steviol glycoside solutions, bitterness differed for each individual species of steviol glycoside. RebA, RebD, RebM, and OPS1-5 showed improvement in bitterness with increasing amounts of sensory modifier compound. RebA exhibited the highest bitterness (6) and showed some reduction in bitterness at higher concentrations of sensory modifier, but bitterness was still moderate with a bitterness score of 3. At about 200 ppm of sensory modifier compound, the bitterness for RebM was not perceptible.

A series of assays were carried out to characterize bitterness of steviol glycoside with different sensory modifier compounds. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for bitterness.

The bitterness measurements are shown below in Table 15 and in FIG. 16 .

TABLE 15 Bitterness (0 = none, 1 = trace/faint, 2 = slight, 3 = moderate, Steviol Concentration of 4 = definite, glycoside sensory modifier 5 = strong, (700 ppm) Sensory modifier compound compound (ppm) 6 = extreme) RebM Quinic backbone 708 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 472 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 236 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 0 5 (monocaffeoylquinic/dicaffeoylquinic acids) RebM tartaric backbone (cichoric acid), 772 0 RebM tartaric backbone (cichoric acid), 514 0 RebM tartaric backbone (cichoric acid), 257 0 RebM tartaric backbone (cichoric acid), 0 5 RebM 3-(3,4-dihydroxyphenyl)lactic acid 586 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 391 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 0 5 backbone (Rosmarinic acid)

Table 15 and FIG. 16 show that for the steviol glycoside solutions, bitterness was reduced for each individual species of sensory modifier compound. This shows that sensory modifier compounds comprising quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone (Rosmarinic acid) each decreased bitterness with increasing concentrations of the respective sensory modifier compound. The quinic acid backbone, tartaric acid backbone, the 3-(3,4-dihydroxyphenyl)lactic acid backbone each reduced bitterness of Reb M to none at concentrations of sensory modifier compound above 200 ppm.

A series of assays were carried out to characterize bitterness of steviol glycoside composition with sensory modifier compound. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of RebM was 700 ppm in each solution. The solutions were tested for bitterness.

The bitterness measurements are shown below in Table 16 and in FIG. 17 .

TABLE 16 Sweetness linger (0 = none, 1 = trace/faint, 2 = slight, Steviol Concentration of 3 = moderate, 4 = glycoside sensory modifier definite, 5 = strong, 6 = (700 ppm) compound (ppm) extreme) RebM 800 0 RebM 708 0 RebM 700 0 RebM 600 0 RebM 500 0 RebM 472 0 RebM 400 0 RebM 300 0 RebM 236 0 RebM 0 5

Table 16 and FIG. 17 show that for the RebM solutions, bitterness was reduced with increasing amounts of the quinic backbone sensory modifier compound. At concentrations of sensory modifier compound above about 200 ppm, the bitterness was not perceptible.

Example 6 Off Taste

A series of assays were carried out to characterize off taste (0=none, 1=trace/faint, 2=slight, 3=moderate, 4=definite, 5=strong, 6=extreme) of steviol glycoside compositions with sensory modifier compound using the roundtable methodology described in Example 1. The steviol glycosides possessed different numbers of glycoside groups. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides were RebA(4 glycoside groups), RebD(5 glycoside groups), RebM(6 glycoside groups), and OPS1-5(7 glycoside groups) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for off taste. Off taste included astringency, metallic, powdery, numbing, and vapory attributes.

The bitterness measurements are shown below in Table 17 and in FIG. 18 .

TABLE 17 Off taste (0 = none, 1 = trace/faint, 2 = Concentration of slight, 3 = moderate, Steviol glycoside sensory modifier 4 = definite, 5 = (700 ppm) compound (ppm) strong, 6 = extreme) RebA 946 2 RebA 630 2 RebA 315 2 RebA 0 6 RebD 810 RebD 540 RebD 270 2 RebD 0 2 RebM 708 0 RebM 472 0 RebM 236 0 RebM 0 5 OPS1-5 630 2 OPS1-5 420 0 OPS1-5 210 0 OPS1-5 0 1

Table 17 and FIG. 18 show that for the steviol glycoside solutions, off taste differed for each individual species of steviol glycoside. RebA, RebM, and OPS1-5 showed decreased off taste with increasing amounts of sensory modifier compound. RebA exhibited the highest off taste (6) and showed some reduction in off taste at higher concentrations of sensory modifier compound, but off taste was still moderate with a score of 2. At about 200 ppm and above of sensory modifier compound, the off taste for RebM was not perceptible.

A series of assays were carried out to characterize off taste of steviol glycoside with different sensory modifier compounds. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for bitterness.

The bitterness measurements are shown below in Table 18 and in FIG. 19 .

TABLE 18 Off taste (0 = none, 1 = trace/faint, 2 = slight, 3 = moderate, 4 = Steviol Concentration of definite, 5 = glycoside Sensory modifier sensory modifier strong, 6 = (700 ppm) compound compound (ppm) extreme) RebM Quinic backbone 708 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 472 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 236 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 0 5 (monocaffeoylquinic/dicaffeoylquinic acids) RebM tartaric backbone (cichoric acid), 772 0 RebM tartaric backbone (cichoric acid), 514 0 RebM tartaric backbone (cichoric acid), 257 0 RebM tartaric backbone (cichoric acid), 0 5 RebM 3-(3,4-dihydroxyphenyl)lactic acid 586 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 391 2 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 0 5 backbone (Rosmarinic acid)

Table 18 and FIG. 19 show that for the steviol glycoside solutions, off taste was reduced for each individual species of sensory modifier compound. This shows that sensory modifier compounds comprising quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone (Rosmarinic acid) each decreased off taste with increasing concentrations of the respective sensory modifier compound. The quinic acid backbone, tartaric acid backbone, the 3-(3,4-dihydroxyphenyl)lactic acid backbone each reduced off taste of Reb M to none at concentrations of sensory modifier compound above 200 ppm.

A series of assays were carried out to characterize off taste of steviol glycoside composition with sensory modifier compound. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of RebM was 700 ppm in each solution. The solutions were tested for off taste.

The off taste measurements are shown below in Table 19 and in FIG. 20 .

TABLE 19 Off taste (0 = none, 1 = trace/faint, 2 = Concentration of slight, 3 = moderate, Steviol glycoside sensory modifier 4 = definite, 5 = (700 ppm) compound (ppm) strong, 6 = extreme) RebM 800 2 RebM 708 0 RebM 700 0 RebM 600 2 RebM 500 0 RebM 472 0 RebM 400 2 RebM 300 0 RebM 236 0 RebM 0 5

Table 19 and FIG. 20 show that for the RebM solutions, off taste was reduced with increasing amounts of the quinic backbone sensory modifier compound. At concentrations of sensory modifier compound above about 200 ppm, the off taste was reduced to between slight and none.

Example 7 Sensory Modifier Compound Astringency

A series of assays were carried out to characterize astringency of sensory modifier compound (0=none, 1=trace/faint, 2=slight, 3=moderate, 4=definite, 5=strong) in steviol glycoside compositions using the roundtable methodology described in Example 1. The steviol glycosides possessed different numbers of glycoside groups. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides were RebA(4 glycoside groups), RebD(5 glycoside groups), RebM(6 glycoside groups), and OPS1-5(7 glycoside groups) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for astringency.

The astringency measurements are shown below in Table 20 and in FIG. 21 .

TABLE 20 Astringency (0 = none, 1 = trace/faint, 2 = Steviol Concentration of slight, 3 = glycoside sensory modifier moderate, 4 = (700 ppm) compound (ppm) definite, 5 = strong) RebA 946 3 RebA 630 1 RebA 315 Not observed RebA 0 Not observed RebD 810 2 RebD 540 1 RebD 270 2 RebD 0 Not observed RebM 708 0 RebM 472 0 RebM 236 0 RebM 0 0 OPS1-5 630 2 OPS1-5 420 0 OPS1-5 210 0 OPS1-5 0 Not observed

Table 20 and FIG. 21 show that for the steviol glycoside solutions, astringency differed for each individual species of steviol glycoside. RebA showed increased perceived astringency with the sensory modifier compound at a sensory modifier concentration of 600 ppm and above. RebM showed no perceptible astringency from a range of concentration of 0 ppm to 700 ppm of sensory modifier compound. Reb D showed an increase in perceived astringency with sensory modifier compound. OPS1-5 showed no astringency between about 0 ppm and 400 ppm of sensory modifier compound and increased astringency at about 600 ppm of sensory modifier compound.

A series of assays were carried out to characterize astringency of different sensory modifier compounds with steviol glycoside. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). The concentration of steviol glycosides was 700 ppm in each solution. The solutions were for astringency.

The astringency measurements are shown below in Table 21 and in FIG. 22 .

TABLE 21 Astringency (0 = none, 1 = trace/faint, 2 = slight, Steviol Concentration of 3 = moderate, glycoside sensory modifier 4 = definite, (700 ppm) Sensory modifier compound compound (ppm) 5 = strong) RebM Quinic backbone 708 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 472 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 236 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM Quinic backbone 0 0 (monocaffeoylquinic/dicaffeoylquinic acids) RebM tartaric backbone (cichoric acid), 772 4 RebM tartaric backbone (cichoric acid), 514 0 RebM tartaric backbone (cichoric acid), 257 0 RebM tartaric backbone (cichoric acid), 0 0 RebM 3-(3,4-dihydroxyphenyl)lactic acid 586 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 391 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 195 0 backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic acid 0 0 backbone (Rosmarinic acid)

Table 21 and FIG. 22 show that for the quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids) and the 3-(3,4-dihydroxyphenyl)lactic acid backbone (Rosmarinic acid), the astringency was not perceptible over the range of concentration of sensory modifier compound tested. Astringency for the tartaric backbone (cichoric acid) was imperceptible at concentrations of the sensory modifier compound between 0 ppm and about 500 ppm and increased at about 700 ppm.

A series of assays were carried out to characterize astringency of a sensory modifier compound with steviol glycoside. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of RebM was 700 ppm in each solution. The solutions were tested for astringency.

The astringency measurements are shown below in Table 22 and in FIG. 23 .

TABLE 22 Astringency (0 = none, 1 = trace/faint, 2 = Steviol Concentration of slight, 3 = glycoside sensory modifier moderate, 4 = (700 ppm) compound (ppm) definite, 5 = strong) RebM 800 Not observed RebM 708 0 RebM 700 Not observed RebM 600 Not observed RebM 500 0 RebM 472 0 RebM 400 Not observed RebM 300 Not observed RebM 236 0 RebM 0 0

Table 22 and FIG. 23 show that for the RebM solutions, astringency was imperceptible with the quinic backbone sensory modifier compound over the range tested. Astringency was imperceptible with the quinic backbone sensory modifier compound between 0 ppm and 700 ppm.

Example 8 Sensory Modifier Botanical Notes

A series of assays were carried out to characterize botanical notes of sensory modifier compound (0=none, 1=trace/faint, 2=slight, 3=moderate, 4=definite, 5=strong) in steviol glycoside compositions using the roundtable methodology described in Example 1. The steviol glycosides possessed different numbers of glycoside groups. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycosides were RebA(4 glycoside groups), RebD(5 glycoside groups), RebM(6 glycoside groups), and OPS1-5(7 glycoside groups) and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for botanical notes.

The botanical notes measurements are shown below in Table 23 and in FIG. 24 .

TABLE 23 Botanical notes (0 = none, 1 = trace/faint, 2 = Steviol Concentration of slight, 3 = glycoside sensory modifier moderate, 4 = (700 ppm) compound (ppm) definite, 5 = strong) RebA 946 3 RebA 630 1 RebA 315 Not observed RebA 0 Not observed RebD 810 2 RebD 540 0 RebD 270 0 RebD 0 Not observed RebM 708 2 RebM 472 1 RebM 236 Not observed RebM 0 0 OPS1-5 630 2 OPS1-5 420 1 OPS1-5 210 0 OPS1-5 0 Not observed

Table 23 and FIG. 24 show that for the steviol glycoside solutions, botanical notes differed for each individual species of steviol glycoside. The sensory modifier in combination with RebA showed increased perceived botanical notes with the sensory modifier compound at a sensory modifier concentration of 600 ppm and above. The sensory modifier in combination with RebM showed increased botanical notes from about concentration of 500 ppm to about 700 ppm of sensory modifier compound. The sensory modifier in combination with Reb D showed no perceptible botanical notes from 0 ppm to about 500 ppm concentration of sensory modifier compound and slight botanical notes at about 800 ppm. The sensory modifier in combination with OPS1-5 showed perceptible botanical notes at between 0 and 200 ppm and increased botanical notes at between about 400 ppm and 600 ppm of sensory modifier compound.

A series of assays were carried out to characterize botanical notes of different sensory modifier compounds with steviol glycoside. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compounds were quinic backbone (monocaffeoylquinic/dicaffeoylquinic acids prepared from yerba mate), tartaric backbone (cichoric acid), and 3-(3,4-dihydroxyphenyl)lactic acid backbone (rosmarinic acid). The concentration of steviol glycosides was 700 ppm in each solution. The solutions were tested for botanical notes.

The botanical notes measurements are shown below in Table 24 and in FIG. 25 .

TABLE 24 Botanical notes (0 = none, 1 = trace/faint, 2 = slight, 3 = Concentration moderate, of sensory 4 = Steviol modifier definite, glycoside compound 5 = (700 ppm) Sensory modifier compound (ppm) strong) RebM Quinic backbone 708 2 (monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 472 1 (monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 236 (monocaffeoylquinic/ dicaffeoylquinic acids) RebM Quinic backbone 0 0 (monocaffeoylquinic/ dicaffeoylquinic acids) RebM tartaric backbone (cichoric acid), 772 5 RebM tartaric backbone (cichoric acid), 514 4 RebM tartaric backbone (cichoric acid), 257 3 RebM tartaric backbone (cichoric acid), 0 0 RebM 3-(3,4-dihydroxyphenyl)lactic 586 2 acid backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic 391 3 acid backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic 195 2 acid backbone (Rosmarinic acid) RebM 3-(3,4-dihydroxyphenyl)lactic 0 0 acid backbone (Rosmarinic acid)

Table 24 and FIG. 25 show that for the quinic acid backbone (monocaffeoylquinic/dicaffeoylquinic acids) and the 3-(3,4-dihydroxyphenyl)lactic acid backbone (Rosmarinic acid), the botanical notes increased with increasing concentration of sensory modifier compound. Botanical notes for the tartaric backbone (cichoric acid) steadily increased to a concentration of 700 ppm of sensory modifier compound. The quinic acid backbone (monocaffeoylquinic/dicaffeoylquinic acids) exhibited the least botanical notes.

A series of assays were carried out to characterize botanical notes of a sensory modifier compound with steviol glycoside. Solutions of steviol glycosides and sensory modifier compound were prepared at increasing ratios of sensory modifier to steviol glycoside by weight. The steviol glycoside was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of RebM was 700 ppm in each solution. The solutions were tested for botanical notes.

The astringency measurements are shown below in Table 25 and in FIG. 26 .

TABLE 25 Botanical notes (0 = none, 1 = trace/faint, 2 = Steviol Concentration of slight, 3 = glycoside sensory modifier moderate, 4 = (700 ppm) compound (ppm) definite, 5 = strong) RebM 800 2 RebM 708 2 RebM 700 2 RebM 600 2 RebM 500 0 RebM 472 1 RebM 400 0 RebM 300 0 RebM 236 Not Observed RebM 0 0

Table 25 and FIG. 26 show that for the RebM solutions, botanical notes were imperceptible with the quinic backbone sensory modifier compound at concentrations of sensory modifier compound between 0 ppm and about 400 ppm. The botanical notes increased at concentrations of sensory modifier compound above 400 ppm.

Example 9 Steviol Glycoside Vs. Sensory Modifier Ranges

A series of assays were carried out to determine overall sweetness quality preference for steviol glycoside with sensory modifier compound. Solutions of steviol glycosides and sensory modifier compound were prepared at varying concentrations of steviol glycoside and sensory modifier compound. The steviol glycoside was RebM and the sensory modifier compound was monocaffeoylquinic and dicaffeoylquinic acids prepared from yerba mate. The concentration of steviol glycosides was between 0 ppm and 1600 ppm. The concentration of sensory modifier compound was between 0 ppm and 1600 ppm. The solutions were tested for overall sweetness quality preference (!=preferred, !!=very preferred, and !!!=most preferred).

The overall sweetness quality preference measurements are shown below in Table 26 and in FIG. 27 .

TABLE 26 Sweetness Sensory modifier compound Steviol glycoside Quality (ppm of quinic acid backbone) (ppm of RebM) preferred 1600 1600 — 1500 1500 — 1400 1400 — 1300 1300 — 1200 1200 — 1100 1100 — 1000 1000 — 900 900 — 800 800 — 700 700 — 600 600 — 500 500 — 400 400 — 300 300 — 200 200 — 100 100 — 0 1200 — 0 1100 — 0 1000 — 0 900 — 0 800 — 0 700 — 0 600 — 0 500 — 0 400 — 0 300 — 0 200 — 0 100 — 1200 0 — 1100 100 — 1000 200 — 900 300 — 800 400 ! 700 500 — 600 600 — 500 700 !!! 400 800 — 300 900 — 200 1000 — 100 1100 — 700 800 !! 600 800 — 500 800 — 400 800 — 800 700 ! 600 700 ! 400 700 !! 300 700 — 800 600 ! 500 600 ! 400 600 !! 300 600 — 800 500 — 300 500 — 700 400 — 600 400 ! 500 400 — 100 50 — 200 50 — 400 50 — 600 50 — 800 50 — 1000 50 — 1400 50 — 1500 50 — 1600 50 — 2000 50 — 200 1100 — 400 1100 — 600 1100 — 800 1100 — 1000 1100 — 100 800 — 200 800 — 300 800 — 900 800 — 1000 800 — 1000 600 — 1000 400 — ! = preferred !! = very preferred !!! = most preferred

Table 26 and FIG. 27 show that for the steviol glycoside with sensory modifier compound there are ranges of steviol glycoside concentration, sensory modifier compound concentration, and ratios of steviol glycoside concentration to sensory modifier concentration that were preferred for overall sweetness quality preference. For example, overall sweetness quality preference was increased at steviol glycoside concentration of about 400 ppm to about 800 ppm and sensory modifier concentration of about 300 ppm to about 800 ppm. Also, overall sweetness quality preference was increased at ratios of steviol glycoside to sensory modifier composition corresponding to steviol glycoside concentration of about 400 ppm to about 800 ppm and sensory modifier concentration of about 300 ppm to about 800 ppm.

Example A—Tasting protocol

In general, the following protocol is a method to evaluate sensory modification of steviol glycoside solutions. Unless indicated, sensory modifier compounds were selected from the compounds described above and can include, but are not limited to botanical extracts as described above. The botanical extracts can include stevia extract comprising caffeic acid esters of quinic acid, yerba mate extract comprising caffeic acid esters of quinic acid, and rosmarinic acid comprising caffeic acid esters of 3-(3,4-dihydroxyphenyl)lactic acid. Test solutions of steviol glycoside alone, sensory modifier compound alone, and combinations of steviol glycoside and sensory modifier compound were prepared by dissolving into reverse osmosis prepared water as indicated. Steviol glycosides included rebaudioside M (>90% purity), rebaudioside A (>95% purity), and rebaudioside D (>90% purity). Control sucrose solutions were also prepared in similar fashion at 1-14% (wt) and corresponded to 1-14 SEV (sucrose equivalent value).

Up to four individuals skilled in tasting steviol glycoside based sweeteners evaluated each test solution and compared to the control solutions. To taste, each skilled taster dispensed approximately 2 mL of each test solution into their own mouths by transfer pipet and dispersed by moving their tongues. Between tasting test solutions, the skilled tasters were able to use water for palate cleansing. During tasting, the skilled tasters compared the test solutions to the control sucrose solutions and agreed upon sucrose equivalence values (SEV) to assign to each test solution.

For other sensory attributes, the skilled tasters worked together and agreed on a set of sensory attributes for the set of test solutions and then assigned a relative degree of intensity for each sensory attribute for each test solution.

Example B—Diet Lemon-Lime Flavored Carbonated Soft Drink

Diet lemon-lime flavored carbonated soft drinks (CSD) sweetened with rebaudioside M were prepared with and without a sensory modifier compound and sensory assessment was carried out. High purity rebaudioside M (>95% total steviol glycosides (JECFA 9+Rebaudioside M) comprising of 87.5% rebaudioside M and 10.4% rebaudioside D) was used. The sensory modifier compound was a botanical extract derived from yerba mate (Cargill lot #YM20180628). Two diet lemon-lime flavored carbonated soft drinks (CSD) sweetened with high purity rebaudioside M at 0.050% (w/w) were prepared using the formulations described in Table B 1.

TABLE B1 Formulations of Diet Lemon-Lime Flavored Carbonated Soft Drink (on a percent weight basis) Diet Diet Lemon-Lime Lemon-Lime CSD CSD Ingredient Description Supplier Formula A Formula B Water 99.631%  99.606%  Rebaudioside M, High Purity Cargill 0.050% 0.050% (87.5% Reb M), (500 ppm) (500 ppm) [lot #20170804] Sensory modifier compound Cargill — 0.025% derived from Yerba Mate (250 ppm) [lot #YM20180628] Citric Acid, anhydrous Cargill 0.098% 0.098% Potassium Citrate, Cargill 0.026% 0.026% monohydrate Sodium Benzoate Spectrum 0.015% 0.015% Natural Lemon-Lime Flavor Kerry 0.180% 0.180% Beverage Total 100.000%  100.000% 

In preparing the CSD of Formula A, about 20% of the water was preheated to 65° C. High purity rebaudioside M was added to this water, covered and dissolved using simple mixing on a magnetic stir plate. Subsequently, other ingredients were added and dissolved in the following order, sodium benzoate, potassium citrate, and citric acid, followed by the lemon-lime flavor to create a concentrate. Finally, the remainder of the water (20° C.). was added to achieve the final single strength diet beverage, which had a pH of 3.2.

In preparing the CSD of formula B, water was also preheated, but only to 40° C. The sensory modifier compound from yerba mate was dissolved into the water using simple mixing on a magnetic stir plate followed by addition of high purity Rebaudioside M. Similar to formula A, other ingredients were added and dissolved in the same order: sodium benzoate, potassium citrate, citric acid and the lemon-lime flavor. The remainder of the water (20° C.). was added to achieve the final single strength diet beverage, which also had a pH of 3.2.

Both diet lemon-lime beverage systems were cooled to refrigeration temperature (4° C.) overnight prior to carbonating to 3.6 volumes of carbon dioxide using a batch carbonation system (supplied by Zahm & Nagel). The diet lemon-lime carbonated soft drinks were filled into individual 12 fluid ounce glass bottles and sealed with a crown cap.

Sensory Evaluation:

A sensory assessment was conducted using Quantitative Descriptive Analysis (QDA) methodology focused on sweetness aftertaste. Eight, highly trained QDA panelists participated in a training session to familiarize themselves with reference solutions and practice scoring sweetness intensity on a scale from 0 to 15, with 0 being “none” and 15 being “strong”. For testing of the diet lemon-lime flavored carbonated soft drinks, panelists were presented the beverages in a balanced randomized sequential order with a 10 minute break between samples to cleanse their palates with water and unsalted crackers. Beverage samples were served at refrigeration temperature to panelists at a quantity of 0.5 fluid ounce in a 1 fluid ounce cup. Trained panelists were directed to sip the sample, swirl it in the mouth for 10 seconds, spit and then evaluate sweetness intensity for every 10 seconds immediately after spitting, until 60 seconds. Each diet lemon-lime flavored carbonated soft drink was evaluated in triplicate with a summary of sensory results shown in Table B2 or FIG. 1 .

TABLE B2 Mean Scores of Sweetness Intensity over Time of Diet Lemon-Lime Carbonated Soft Drinks Sweetened with Rebaudioside M Diet Lemon- Sweetness Diet Lemon-Lime Lime CSD Aftertaste CSD Formula A Formula B  0 seconds 7.4 7.2 10 seconds 6.4 6.1 20 seconds 5.4^(a) 4.8^(b) 30 seconds 3.7^(a) 3.1^(b) 40 seconds 2.4^(a) 1.9^(b) 50 seconds 1.4 1.1 60 seconds 0.8 0.5 (^(a) and ^(b) represent statistically significant differences in mean scores at p < 0.05)

Example C: Reduced Sugar Cola Carbonated Soft Drink Beverages

Reduced sugar cola flavored carbonated soft drinks (CSD) sweetened with sugar and rebaudioside M were prepared with and without a sensory modifier compound and sensory assessment was carried out. High purity rebaudioside M (>95% total steviol glycosides (JECFA 9+Rebaudioside M) comprising of 87.5% rebaudioside M and 10.4% rebaudioside D) was used. The sensory modifier compound was a botanical extract derived from yerba mate (Cargill lot #YM20180628).

TABLE C1 Formulations of Reduced Sugar Cola Beverages (on a percent weight basis) Reduced Sugar Reduced Sugar Cola Cola Ingredient Description Supplier Formula A Formula B Water 96.6755%  96.6455%  Granulated Sugar Cargill 3.0000% 3.0000% (30000 ppm) (30000 ppm) RM80 stevia leaf Cargill 0.0450% 0.0450% extract (450 ppm) (450 ppm) Sensory modifier Cargill 0.0000% 0.0300% compound from (300 ppm) Yerba Mate Caffeine, anhydrous SAFC 0.0095% 0.0095% Sodium Benzoate Spectrum 0.0250% 0.0250% Phosphoric Acid, 85% Sigma-Aldrich 0.0550% 0.0550% w/w Cola Flavor Givaudan 0.1900% 0.1900% Beverage Total 100.000%  100.000% 

Reduced Sugar Cola Formula A was prepared by dissolving the sensory modifier compound in half of the batch water, pre-heated to 65° C., followed by Rebaudioside M addition through simple mixing using a magnetic stir bar for 2 minutes for complete dissolution. Formula B was prepared by dissolving the sensory modifier compound in half of the batch water, at ambient temperature (20° C.), followed by Rebaudioside M addition through simple mixing using a magnetic stir bar for 2 minutes for complete dissolution. After fully dissolving Rebaudioside M in these beverages, other ingredients were added and dissolved in the following order, sugar, sodium benzoate, caffeine anhydrous and phosphoric acid. Finally, the cola flavor was added, followed by the other half of the batch water. These cola beverages had a pH of 2.8.

Reduced Sugar Cola carbonated soft drinks were prepared by carbonating the finished beverage to 3.6-3.8 volumes of carbon dioxide in 12 fluid ounce glass bottles. Glass bottles were sealed with a crown cap and cola carbonated beverages had a final pH of 2.8.

Sensory Evaluation:

Reduced Sugar Cola CSDs were kept at refrigeration temperature overnight before sensory assessment the following day. A group of 7 panelists experienced in the sensory characteristics of steviol glycosides participated in the comparative evaluation of these Reduced Sugar Cola CSD products. Initially, panelists were provided a 2 fluid ounce sample of the Reduced Sugar Cola CSD product produced with rebaudioside M and sugar only (formula A). Each panelist was instructed to evaluate the Reduced Sugar Cola product and identify a descriptive list of sensory attributes, which were collectively discussed as a group. Table C2 shows the lexicon of sensory attributes that the panel identified as describing the overall flavor profile of the Reduced Sugar Cola CSD products sweetened with Rebaudioside M and sugar

TABLE C2 Sensory Attribute Lexicon for Reduced Sugar Cola CSD Sweetened with Rebaudioside M: Sensory Attribute Sweetness Onset Sweetness Linger Acidity/Citrus Brown Sugar/Caramel/Caramelized Sugar notes Cola Spice/Cinnamon Sweetness Intensity/Rounded Sweetness Bitterness Linger/Bitter Intensity Mouthfeel/Fizzy/Tingly

After defining the lexicon, panelists were required to cleanse their palates. Each panelist was provided with 2 fluid ounce samples of the Reduced Sugar Cola CSD sweetened with rebaudioside M and sugar only, used as a benchmark sensory reference, and the Reduced Sugar Cola CSD with rebaudioside M, sugar and the sensory modifier compound from yerba mate. Panelists were instructed to taste the reference Reduced Sugar Cola CSD sweetened with rebaudioside M and sugar and assess its characteristics based on the descriptive attribute lexicon. After rinsing with water, panelists were asked to evaluate the Reduced Sugar Cola CSD with rebaudioside M, sugar and sensory modifier compound from yerba mate. On their ballots, panelists were asked to identify any noticeable changes in either attribute intensity (“less” or “more”) or onset (“slower” or “faster”) as compared to the reference Reduced Sugar Cola CSD. Also, panelists were instructed to indicate if any additional attributes were present that were not encompassed in the lexicon. Changes in sensory attributes of the Reduced Sugar Cola CSD with rebaudioside M, sugar and the sensory modifier compound as compared to the reference identified by the sensory panelists are summarized in Table C3.

TABLE C3 Relative Changes in the Sensory Characteristics of a Reduced Sugar Cola CSD Sweetened with Rebaudioside M in the Presence of Sensory modifier compound from Yerba Mate Number of Sensory Panelists Recognizing a Sensory Attribute Difference in a Specific Sensory Attribute Sensory Attribute Slower No Faster Onset Difference Sweetness Onset 0 of 7 2 of 7 5 of 7 Sensory Attribute Less No More Intensity Intense Difference Intense Sweetness Linger 7 of 7 0 of 7 0 of 7 Rounded Sweetness 0 of 7 3 of 7 4 of 7 Brown Sugar/Caramel 1 of 7 2 of 7 4 of 7 notes

Example D: Diet Cola Carbonated Soda Drink

A series of diet cola flavored products were prepared (on a w/w basis) containing Rebaudioside M at 0.070% (w/w). This stevia leaf extract contained over 95% total steviol glycosides (JECFA 9+Rebaudioside M) comprising of 90.3% Rebaudioside M. In addition, formula B contained a sensory modifier compound derived from Yerba Mate at 0.0475% (w/w) in finished beverage.

TABLE D1 Formulations of Diet Cola Beverages (on a percent weight basis) Diet Cola Diet Cola Ingredient Description Supplier Formula A Formula B Water 99.6505% 99.6030% Sensory modifier compound Cargill  0.000%  0.0475% derived from Yerba Mate (475 ppm) [lot #YM20180510] Rebaudioside M, High Purity Cargill  0.070%  0.070% (90% Reb M), (700 ppm) (700 ppm) [lot #20160701] Caffeine, anhydrous SAFC  0.0095%  0.0095% Phosphoric Acid, Sigma-  0.055%  0.055% 85% w/w Aldrich Sodium Benzoate Spectrum  0.025%  0.025% Cola Flavor Givaudan   0.19%   0.19% Beverage Total 100.000% 100.000%

Diet Cola Formula A was prepared by dissolving the sensory modifier compound in half of the batch water, pre-heated to 65° C., followed by Rebaudioside M addition through simple mixing using a magnetic stir bar for 2 minutes for complete dissolution. Formula B was prepared by dissolving the sensory modifier compound in half of the batch water, at ambient temperature (20° C.), followed by Rebaudioside M addition through simple mixing using a magnetic stir bar for 2 minutes for complete dissolution. After fully dissolving Rebaudioside M in these beverages, other ingredients were added and dissolved in the following order, sodium benzoate, caffeine anhydrous and phosphoric acid. Finally, the cola flavor was added, followed by the other half of the batch water. These cola beverages had a pH of 2.8.

Diet cola carbonated soft drinks were prepared by carbonating the finished beverage to 3.6-3.8 volumes of carbon dioxide in 12 fluid ounce glass bottles. Glass bottles were sealed with a crown cap and cola carbonated beverages had a final pH of 2.8.

Sensory Evaluation:

Diet Col CSDs were kept at refrigeration temperature overnight before sensory assessment the following day. A group of 7 panelists experienced in the sensory characteristics of steviol glycosides participated in the comparative evaluation of these diet cola CSD products. Initially, panelists were provided a 2 fluid ounce sample of the diet cola CSD product produced with rebaudioside M only (formula A). Each panelist was instructed to evaluate the diet cola product and identify a descriptive list of sensory attributes, which were collectively discussed as a group. Table D2 shows the lexicon of sensory attributes that the panel identified as describing the overall flavor profile of the Diet Cola CSD products sweetened with Rebaudioside M

TABLE D2 Sensory Attribute Lexicon for Diet Cola CSD Sweetened with Rebaudioside M: Sensory Attribute Sweetness Onset Sweetness Linger Tartness/Acidity/Citrusy/Lime Caramel notes Spice/Cinnamon Mouth drying/Astringency Rounded Sweetness Bitterness/Bitter Aftertaste Mouthfeel/Carbonation

After defining the lexicon, panelists were required to cleanse their palates. Each panelist was provided with 2 fluid ounce samples of the diet cola CSD sweetened with rebaudioside M only, used as a benchmark sensory reference, and the diet cola CSD with rebaudioside M and the sensory modifier compound from yerba mate. Panelists were instructed to taste the reference diet cola CSD sweetened with rebaudioside M and assess its characteristics based on the descriptive attribute lexicon. After rinsing with water, panelists were asked to evaluate the diet cola CSD with both rebaudioside M and sensory modifier compound from yerba mate. On their ballots, panelists were asked to identify any noticeable changes in either attribute intensity (“less” or “more”) or onset (“slower” or “faster”) as compared to the reference diet cola CSD. Also, panelists were instructed to indicate if any additional attributes were present that were not encompassed in the lexicon. Changes in sensory attributes of the diet cola CSD with rebaudioside M and the sensory modifier compound as compared to the reference identified by the sensory panelists are summarized in Table D3.

TABLE D3 Relative Changes in the Sensory Characteristics of a Diet Cola CSD Sweetened with Rebaudioside M in the Presence of Sensory modifier compound from Yerba Mate Number of Sensory Panelists Recognizing a Difference in a Specific Sensory Attribute Sensory Attribute Sensory Attribute Onset Slower No Faster Difference Sweetness Onset 0 of 7 3 of 7 4 of 7 Sensory Attribute Intensity Less No More Intense Difference Intense Sweetness Linger 7 of 7 0 of 7 0 of 7 Caramel notes 1 of 7 1 of 7 5 of 7 Tartness/Acidity/Citrusy/Lime 1 of 7 1 of 7 5 of 7

Example E: Orange Energy Drink

A series of Low carbohydrate, no sugar added, Orange flavored Energy Drink products were prepared (on a w/w basis) containing Rebaudioside M at 0.06% (w/w). This stevia leaf extract contained over 95% total steviol glycosides (JECFA 9+Rebaudioside M) comprising of 90.3% Rebaudioside M. In addition, formula B contained a sensory modifier compound derived from Yerba Mate at 0.04% (w/w) in finished beverage.

TABLE E1 Formulations of Orange Flavored Energy Drinks (on a percent weight basis) Ingredient Orange Energy Orange Energy Description Supplier Drink Formula A Drink Formula B Water 98.8514600%   98.8114600%   Sensory modifier Cargill  0.0000%  0.0400% compound Rebaudioside M, High ZCHT  0.0600%  0.0600% Purity (RM80) Taurine Prinova  0.4000%  0.4000% D-Glucuronolactone Prinova  0.0480%  0.0480% Sodium Benzoate Spectrum  0.0150%  0.0150% Caffeine Anhydrous SAFC  0.0400%  0.0400% Salt Cargill  0.0385%  0.0385% Trisodium Citrate Cargill 0.02500% 0.02500% Citric Acid, Cargill 0.26000% 0.26000% Anhydrous Malic acid Prinova 0.02000% 0.02000% Vitamin Premix DSM 0.04200% 0.04200% FD&C Red #40 Color Sensient 0.00004% 0.00004% Orange Flavor Givaudan 0.20000% 0.20000% Beverage Total 100.000% 100.000%

Orange Energy Drink Formula A was prepared by dissolving the sensory modifier compound in half of the batch water, pre-heated to 65° C., followed by Rebaudioside M addition through simple mixing using a magnetic stir bar for 2 minutes for complete dissolution. Orange Energy Drink Formula B was prepared by dissolving the sensory modifier compound in half of the batch water, at ambient temperature (20° C.), followed by Rebaudioside M addition through simple mixing using a magnetic stir bar for 2 minutes for complete dissolution. After fully dissolving Rebaudioside M in these beverages, other ingredients were added and dissolved in the following order, sodium benzoate, caffeine anhydrous, taurine, D-glucuronolactone, salt, trisodium citrate, vitamin premix, malic acid, citric acid and FD&C Red #40 color. Finally, the orange flavor was added, followed by the other half of the batch water. These energy drinks had a pH of 3.1.

Orange energy drinks were prepared by thermally processing the finished product to 190° F. before filling the product in to 20 fluid ounce PET bottles and then the bottles were sealed and cooled in an ice batch to bring the products to below ambient temperatures.

Sensory Evaluation:

Orange Energy Drinks were kept at refrigeration temperature overnight before sensory assessment the following day. A group of 6 panelists experienced in the sensory characteristics of steviol glycosides participated in the comparative evaluation of these Orange Energy Drink products. Initially, panelists were provided a 2 fluid ounce sample of the Orange Energy Drink product produced with rebaudioside M only (formula A). Each panelist was instructed to evaluate the Orange Energy Drink product and identify a descriptive list of sensory attributes, which were collectively discussed as a group. Table E2 shows the lexicon of sensory attributes that the panel identified as describing the overall flavor profile of the Orange Energy Drink products sweetened with Rebaudioside M

TABLE E2 Sensory Attribute Lexicon for Orange Energy Drink Sweetened with Rebaudioside M: Sensory Attribute Sweetness Onset Sweetness Linger Sourness Bitterness/Bitter aftertaste Astringency/Mouth drying Medicinal/Vitamin Taste Orange/Citrus Flavor Intensity

After defining the lexicon, panelists were required to cleanse their palates. Each panelist was provided with 2 fluid ounce samples of the Orange energy drink sweetened with rebaudioside M only, used as a benchmark sensory reference, and the Orange energy drink with both rebaudioside M and the sensory modifier compound from yerba mate. Panelists were instructed to taste the reference Orange energy drink sweetened with rebaudioside M and assess its characteristics based on the descriptive attribute lexicon. After rinsing with water, panelists were asked to evaluate the Orange energy drink with rebaudioside M and sensory modifier compound from yerba mate. On their ballots, panelists were asked to identify any noticeable changes in either attribute intensity (“less” or “more”) or onset (“slower” or “faster”) as compared to the reference Orange energy drink. Also, panelists were instructed to indicate if any additional attributes were present that were not encompassed in the lexicon. Changes in sensory attributes of the Orange Energy Drink with both rebaudioside M and the sensory modifier compound as compared to the reference identified by the sensory panelists are summarized in Table E3.

TABLE E3 Relative Changes in the Sensory Characteristics of an Orange Energy Drink Sweetened with Rebaudioside M in the Presence of Sensory modifier compound from Yerba Mate Number of Sensory Panelists Recognizing a Sensory Attribute Difference in a Specific Sensory Attribute Sensory Attribute Onset Slower No Faster Difference Sweetness Onset 0 of 6 2 of 6 4 of 6 Sensory Attribute Intensity Less Intense No More Intense Difference Medicinal/Vitamin Taste 6 of 6 0 of 6 0 of 6 Bitterness/Bitter after taste 5 of 6 1 of 6 0 of 6 Sweetness Linger 3 of 6 2 of 6 1 of 6 Orange/Citrus Flavor 0 of 6 0 of 6 3 of 6 Intensity

Example F: Strawberry Drinkable Yogurt Example

A Strawberry Flavored Drinkable Yogurt produced using a Fruit Preparation.

Two strawberry flavored fruit preparations were produced using the formulations described in Table F1. Both of these fruit preparations were sweetened with high purity rebaudioside M at 0.340% (w/w). This stevia leaf extract contained over 95% total steviol glycosides (JECFA 9+Rebaudioside M) comprising of 90.3% Rebaudioside M. In addition, formula B contained a sensory modifier compound derived from Yerba Mate at 0.200% (w/w) in the fruit preparation.

TABLE F1 Formulations of Strawberry Flavored Fruit Preparations (on a percent weight basis) Fruit Fruit Preparation Preparation Ingredient Description Supplier Formula A Formula B Water 66.823%  66.623%  Strawberry Puree (Seedless), Greenwood 30.000%  30.000%  Single Strength Associates Inc Natural Strawberry WONF Ungerer & 1.250% 1.250% Flavor Company PolarTex 06736 Modified Cargill 1.000% 1.000% Food Starch Exberry ® Shade Fiesta GNT USA, 0.400% 0.400% Pink, Vegetable Juice for Inc. Color Rebaudioside M, High Purity Cargill 0.340% 0.340% (90% Reb M), [lot #20160701] (3400 ppm) (3400 ppm) Sensory modifier compound Cargill — 0.200% derived from Yerba Mate (2000 ppm) [lot #YM20180522] Potassium Sorbate Spectrum 0.100% 0.100% Citric Acid, anhydrous Cargill 0.075% 0.075% Trisodium Citrate Cargill 0.012% 0.012% Total 100.000%  100.000% 

Fruit preparations were manufactured using a Vorwerk Thermomix® unit for controlled mixing and cooking. Following addition of the water to the mixer, the modified food starch, high purity rebaudioside M and sensory modifier compound derived from yerba mate were added to the water under shear with the mixing speed set at level 3. With the mixing vessel covered and a constant mixing at level 3, the heating process was initiated. Upon reaching 70° C., the sodium citrate, citric acid and potassium sorbate were added. Finally, the strawberry puree, vegetable juice for color and natural flavor were incorporated into the systems. Fruit preparations were heated to a final temperature of 90° C. and held at this temperature for 5 minutes. Subsequently, each cooked fruit preparation was transferred to another vessel, quickly cooled and stored at refrigeration temperature. Both strawberry flavored fruit preparations had a final pH of 3.7.

Drinkable yogurts were prepared at a 90:10 weight ratio of yogurt white mass to fruit preparation respectively, by combining 900 grams of blended and fluidized retail nonfat yogurt with 100 grams of strawberry flavored fruit preparation. Based on this ratio, the formula compositions of the two strawberry drinkable yogurts are shown in Table F2.

TABLE F2 Strawberry Drinkable Yogurt Compositions based on a 90:10 (weight ratio) of Yogurt White Mass to Strawberry Fruit Preparation Ratio Ingredient Description Supplier Formula A Formula B Nonfat Yogurt, 90.0000%  90.0000%  Blended & Fluidized Water 6.6823% 6.6623% Strawberry Puree Greenwood 3.0000% 3.0000% (Seedless), Single Associates Strength Inc Natural Strawberry Ungerer & 0.1250% 0.1250% WONF Flavor Company PolarTex 06736 Cargill 0.1000% 0.1000% Modified Food Starch Exberry ® Shade Fiesta GNT USA, 0.0400% 0.0400% Pink, Vegetable Juice for Inc. Color Rebaudioside M, High Cargill 0.0340% 0.0340% Purity (90% Reb M), (340 ppm) (340 ppm) [lot #20160701] Sensory modifier Cargill — 0.0200% compound derived (200 ppm) from Yerba Mate [lot #YM20180522] Potassium Sorbate Spectrum 0.0100% 0.0100% Citric Acid, anhydrous Cargill 0.0075% 0.0075% Trisodium Citrate Cargill 0.0012% 0.0012% Total 100.0000%  100.0000% 

Sensory Evaluation:

Strawberry flavored drinkable yogurts were kept at refrigeration temperature overnight before sensory assessment the following day. A group of 8 panelists experienced in the sensory characteristics of steviol glycosides participated in the comparative evaluation of these drinkable yogurts. Initially, panelists were provided a 2 fluid ounce sample of the strawberry flavored drinkable yogurt produced using the fruit preparation with rebaudioside M only (formula A). Each panelist was instructed to evaluate the drinkable yogurt and identify a descriptive list of sensory attributes, which were collectively discussed as a group. Table F3 shows the lexicon of sensory attributes that the panel identified as describing the overall flavor profile of the strawberry drinkable yogurt.

TABLE F3 Sensory Attribute Lexicon for Strawberry Drinkable Yogurt Sweetened with Rebaudioside M Sensory Attributes Sweetness Onset Sweetness Intensity Strawberry Flavor Onset Strawberry Flavor Intensity Green/Leaf Flavor Note Sourness/Astringency Milky/Dairy Note Saltiness Sweetness Linger/Aftertaste Chalkiness/Powdery Aftertaste

After defining the lexicon, panelists were required to cleanse their palates. Each panelist was provided with 2 fluid ounce samples of the strawberry drinkable yogurt sweetened with rebaudioside M only, used as a benchmark sensory reference, and the drinkable yogurt with rebaudioside M and the sensory modifier compound from yerba mate. Panelists were instructed to taste the reference drinkable yogurt sweetened with rebaudioside M and assess its characteristics based on the descriptive attribute lexicon. After rinsing with water, panelists were asked to evaluate the strawberry drinkable yogurt with both rebaudioside M and sensory modifier compound from yerba mate. On their ballots, panelists were asked to identify any noticeable changes in either attribute intensity (“less” or “more”) or onset (“slower” or “faster”) as compared to the reference drinkable yogurt. Also, panelists were instructed to indicate if any additional attributes were present that were not encompassed in the lexicon. Changes in sensory attributes of the strawberry drinkable yogurt with rebaudioside M and the sensory modifier compound as compared to the reference identified by the sensory panelists are summarized in Table F4.

TABLE F4 Relative Impact of a Sensory modifier compound from Yerba Mate on the Sensory Characteristics of a Strawberry Drinkable Yogurt Sweetened with Rebaudioside M Number of Sensory Panelists Recognizing a Sensory Attribute Difference in a Specific Sensory Attribute Sensory Attribute Onset Slower No Difference Faster Strawberry Flavor Onset 0 of 8 3 of 8 5 of 8 Sensory Attribute Intensity Less Intense No Difference More Intense Strawberry Flavor 0 of 8 2 of 8 6 of 8 Sourness/Astringency 5 of 8 2 of 8 1 of 8 Sweetness Linger/Aftertaste 7 of 8 0 of 8 1 of 8 Chalkiness/Powdery 6 of 8 2 of 8 0 of 8 Aftertaste

Example G—Berry Flavored Liquid Enhancer Beverages

A series of Berry Flavored Liquid Enhancer products were prepared on a single strength basis and contained, Rebaudioside M at 0.0270% (w/w). This stevia leaf extract contained over 95% total steviol glycosides (JECFA 9+Rebaudioside M) comprising of 90.3% Rebaudioside M. In addition, formula B contained a sensory modifier compound derived from Yerba Mate at 0.0270% (w/w) at single strength.

TABLE G1 Formulations of Berry Flavored Liquid Enhancer Beverages diluted to single strength (on a percent weight basis) Berry Berry Flavored Flavored Liquid Liquid Enhancer Enhancer Ingredient Description Supplier Formula A Formula B Water 99.692% 99.665% Sensory modifier compound Cargill  0.000% 0.0270% derived from Yerba Mate (270 ppm) [lot #YM20180628] Rebaudioside M, High Purity Cargill 0.0270% 0.0270% (90% Reb M), [lot #20160701] (270 ppm) (270 ppm) Potassium Citrate, Cargill 0.0200% 0.0200% monohydrate Citric Acid, anhydrous Cargill 0.1300% 0.1300% Sodium Benzoate Spectrum 0.0012% 0.0012% Nat. Berry Flavor Givaudan 0.1300% 0.1300% Beverage Total 100.000%  100.000% 

The single strength Berry Flavored Liquid Enhancer Formula A was prepared by dissolving Rebaudioside M in half of the batch water, pre-heated to 65° C., through simple mixing using a magnetic stir bar for 2 minutes for complete dissolution. Formula B was prepared by dissolving the sensory modifier compound in half of the batch water, at ambient temperature (20° C.), followed by Rebaudioside M addition through simple mixing using a magnetic stir bar for 2 minutes for complete dissolution. After fully dissolving Rebaudioside M in these beverages, other ingredients were added and dissolved in the following order, sodium benzoate, potassium citrate and citric acid. Finally, the berry flavor was added, followed by the other half of the batch water. These beverages had a pH of 3.1.

The single strength Berry Flavored Liquid Enhancers were packaged in 20 fluid ounce PET bottles and sealed with caps.

Sensory Evaluation:

The single strength Berry Flavored Liquid Enhancer products were kept at refrigeration temperature overnight before sensory assessment the following day. A group of 8 panelists experienced in the sensory characteristics of steviol glycosides participated in the comparative evaluation of these Berry Flavored Liquid Enhancer products. Initially, panelists were provided a 2 fluid ounce sample of the Berry Flavored Liquid Enhancer product produced with rebaudioside M only (formula A). Each panelist was instructed to evaluate the Berry Flavored Liquid Enhancer product and identify a descriptive list of sensory attributes, which were collectively discussed as a group. Table G2 shows the lexicon of sensory attributes that the panel identified as describing the overall flavor profile of the Berry Flavored Liquid Enhancer products sweetened with Rebaudioside M

TABLE G2 Sensory Attribute Lexicon for Berry Flavored Liquid Enhancer beverage sweetened with Rebaudioside M: Sensory Attribute Sweetness Onset Sweetness Linger Sourness/Tartness/Acidity Berry Flavor Intensity Sweetness Intensity Mouth drying/Astringency Rounded Sweetness Bitterness Mouthfeel

After defining the lexicon, panelists were required to cleanse their palates. Each panelist was provided with 2 fluid ounce samples of the single strength Berry Flavored Liquid Enhancer sweetened with rebaudioside M only, used as a benchmark sensory reference, and the single strength Berry Flavored Liquid Enhancer with rebaudioside M and the sensory modifier compound from yerba mate. Panelists were instructed to taste the reference Berry Flavored Liquid Enhancer sweetened with rebaudioside M and assess its characteristics based on the descriptive attribute lexicon. After rinsing with water, panelists were asked to evaluate the Berry Flavored Liquid Enhancer with both rebaudioside M and sensory modifier compound from yerba mate. On their ballots, panelists were asked to identify any noticeable changes in either attribute intensity (“less” or “more”) or onset (“slower” or “faster”) as compared to the reference Berry Flavored Liquid Enhancer. Also, panelists were instructed to indicate if any additional attributes were present that were not encompassed in the lexicon. Changes in sensory attributes of the Berry Flavored Liquid Enhancer with rebaudioside M and the sensory modifier compound as compared to the reference identified by the sensory panelists are summarized in Table G3.

TABLE G3 Relative Changes in the Sensory Characteristics of a Single Strength Berry Flavored Liquid Enhancer Sweetened with Rebaudioside M in the Presence of Sensory modifier compound from Yerba Mate Number of Sensory Panelists Recognizing a Difference in a Specific Sensory Attribute Sensory Attribute Less No More Sensory Attribute Intensity Intense Difference Intense Sweetness Linger 7 of 8 0 of 8 1 of 8 Berry Flavor Intensity 6 of 8 1 of 8 1 of 8 Sourness/Tartness/Acidity 5 of 8 1 of 8 2 of 8 Mouth drying/Astringency 5 of 8 3 of 8 0 of 8

TABLE G4 Formulation of Berry Flavored Liquid Enhancer Sweetened with Reb M and Sensory modifier compound at 1 + 99 syrup to throw ratio (100 times concentrated version of Formula B) (on a percent weight basis) Berry Flavored Liquid Enhancer Ingredient Description Supplier Formula B Water 68.4206%  Sensory modifier compound Cargill 2.544% derived from Yerba Mate (25440 ppm) [lot#YM20180628] Rebaudioside M, High Purity Cargill 2.544% (90% Reb M), [lot#20160701] (25440 ppm) Potassium Citrate, Cargill 1.884% monohydrate Citric Acid, anhydrous Cargill 12.247%  Sodium Benzoate Spectrum 0.113% Nat. Berry Flavor Givaudan 12.247%  Beverage Total 100.000% 

Process to prepare Formula B, Berry Flavored Liquid Enhancer Sweetened with Reb M and Sensory modifier compound (Formula B) at 1+99 syrup to throw:

The 1+99 syrup of Berry Flavored Liquid Enhancer Formula B would be prepared by completely dissolving the sensory modifier compound in 75% of the total batch water, at ambient temperature (20° C.), followed by Rebaudioside M addition through simple mixing using a magnetic stir bar until completely dissolved. After fully dissolving Rebaudioside M in these beverages, other ingredients will be added and completely dissolved, one ingredient at a time, in the following order: sodium benzoate, potassium citrate and citric acid. Finally, the berry flavor will be added, followed by the remaining 25% of the total batch water. 

1.-8. (canceled)
 9. A sweetener composition with reduced bitterness, the composition comprising: at least 80 wt % rebaudioside M based on total steviol glycosides in the composition; and a sensory modifier compound comprising (i) 20% or more dicaffeoylquinic acids or salts thereof; and (ii) a monocaffeoylquinic acid or salt thereof; wherein the sensory modifier compound is present at a 1:1 to 1:3 ratio by weight of steviol glycoside to sensory modifying compound, and wherein bitterness of the sweetener composition is reduced relative to an equivalent sweetener lacking the sensory modifier.
 10. The composition of claim 9, wherein the composition comprises at least 90 wt % of a combination of rebaudioside D and rebaudioside M based on total steviol glycosides in the composition.
 11. The composition of claim 9, wherein the composition comprises at least 95 wt % of a combination of rebaudioside D and rebaudioside M based on total steviol glycosides in the composition.
 12. The composition of claim 9, wherein the composition comprises less than 1 wt % rebaudioside A based on total steviol glycosides in the composition.
 13. The composition of claim 9, wherein the dicaffeoylquinic comprises at least one of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof.
 14. An aqueous solution comprising, 200 ppm to 1000 ppm steviol glycoside comprising at least at least 80 wt % rebaudioside M based on total steviol glycosides in the composition, 200 ppm to 2000 ppm sensory modifier compound comprising (i) 20% or more dicaffeoylquinic acids or salts thereof; and (ii) a monocaffeoylquinic acid or salt thereof, wherein the solution comprises a 1:1 to 1:3 ratio by weight of steviol glycoside to sensory modifying compound, and wherein bitterness of the aqueous solution is reduced relative to an equivalent aqueous solution lacking the sensory modifier compound.
 15. The aqueous solution of claim 14, wherein the aqueous solution has a pH of 1.7 to 4.0.
 16. The aqueous solution of claim 14, wherein the composition comprises at least 90 wt % of a combination of rebaudioside D and rebaudioside M based on total steviol glycosides in the composition.
 17. The aqueous solution of claim 14, wherein the composition comprises at least 95 wt % of a combination of rebaudioside D and rebaudioside M based on total steviol glycosides in the composition.
 18. The aqueous solution of claim 14, wherein the composition comprises less than 1 wt % rebaudioside A based on total steviol glycosides in the composition.
 19. The aqueous solution of claim 14, wherein the dicaffeoylquinic comprises at least one of 1,3-dicaffeoylquinic acid, 1,4-dicaffeoylquinic acid, 1,5-dicaffeoylquinic acid, 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, 4,5-dicaffeoylquinic acid, and salts thereof.
 20. The aqueous solution of claim 14, wherein the aqueous solution comprises 400 ppm to 800 ppm steviol glycoside and 300 ppm to 800 ppm sensory modifier compound. 